Keto Roasted Fennel with Parmesan and Thyme

This Keto Roasted Fennel with Parmesan and Thyme is a savory, aromatic side dish that's perfect for complementing a wide array of main courses. The fennel's natural sweetness is beautifully balanced by the nutty Parmesan and earthy thyme, all while keeping your macros in check.

Course Sides

Cuisine Italian

Keyword Keto Roasted Fennel, Low Carb Fennel Recipe, Parmesan Fennel Side Dish

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 180kcal

Equipment

Baking sheet
Measuring spoons
Cheese grater
Zester

Ingredients

2 large fennel bulbs stalks and fronds removed, cut into wedges
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper freshly ground
1 tbsp fresh thyme leaves or 1 teaspoon of dried thyme
½ cup grated Parmesan cheese
Zest of 1 lemon

Instructions

Preheat your oven to 400°F (200°C).
Place the fennel wedges on a large baking sheet.
Drizzle the olive oil over the fennel and season with salt and pepper. Toss to coat evenly.
Sprinkle the thyme leaves over the seasoned fennel.
Roast the fennel in the preheated oven for 20 minutes. Then, flip the fennel wedges for even cooking.
Continue roasting for another 15-20 minutes, or until the fennel is caramelized and tender.
Remove the fennel from the oven and immediately sprinkle with grated Parmesan and lemon zest.
Serve warm as a delightful keto-friendly side dish.

Notes

For a vegan version, replace Parmesan with nutritional yeast or a vegan cheese alternative.

To store, keep in an airtight container in the fridge for up to 3 days.

Reheat in the oven to maintain the fennel's texture.

Nutrition