Parmesan Roasted Fennel

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
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Once upon a time (May – August 2013), I did an elimination diet that had me eating, oh, maybe 20 different foods. I thought if I changed my diet and only ate nutritious, whole foods and avoided the ones that I was “sensitive” to, my UC symptoms would get better. Unfortunately, these diet changes did absolutely nothing (if anything I got worse), but I discovered some new-to-me foods and ways to cook them that were actually quite delicious, including roasted fennel. Even now, I’ll geek-out when I see it on the Whole Foods salad bar. Ha!

Anyway, a DTFN client and I were recently chatting about fennel (I love my job), so I decided to create a tasty side dish for our database. I came up with Parmesan Roasted Fennel, which is super easy to make and, holy cow, deeeelicious. I mean, everything tastes better with a little cheese, right? I hope you guys enjoy this recipe! 🙂


  • 2 large fennel bulbs (approx. 20 ounces)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan
  • salt + pepper to taste

Directions: Preheat oven 375 degrees. Slice fennel bulbs into three thick slices. (My vegan friend refers to them as “steaks.”) Place them on a lined baking sheet and then brush with olive oil. Sprinkle Parmesan, salt, and pepper on top and then bake for 30 minutes or until tops are lightly browned. Remove from oven and eat!

Makes 3 servings (2 pieces per serving)

Macros: P 5 C 11 F 5

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