Roast Fennel Bulb with Pecorino Romano & Pistachio

8 35 310
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Roast Fennel Bulb with Pecorino Romano & Pistachio
Health Highlights
Roasted fennel bulb utilizes the lower part of the fennel (or anise) plant. It has the same but much milder flavor of fennel seeds.


3 bulb(s) Fennel
1/2 cup Pistachio nuts (chopped)
1 tbsp Mint, fresh (fresh; chiffonade)
8 tbsp Butter, grass fed, unsalted (1 stick or use ghee - dairy free)
1 cup Romano cheese (Pecorino Romano - or use nutritional yeast - dairy free)
1 medium Lemon (Juice of)
1 tsp Himalayan sea salt
1 tsp Black pepper


  1. Preheat oven to 425oF(200oC).
  2. In a saucepan over medium heat, melt butter.
  3. Whisk continually until butter is a light brown color and exudes a nutty scent. Make sure not to let the butter burn.
  4. Remove from heat and pour into a separate container.
  5. When butter is mostly cooled, add mint and lemon. Mix thoroughly and set aside.
  6. Cut tops of fennel so you are left with just the bulb and slice down the middle.
  7. Place bulbs in a baking dish and coat with browned butter.
  8. Sprinkle salt, pepper, cheese, and pistachios evenly over the top of the bulbs.
  9. Bake for 20–30 minutes, spooning butter back onto the bulbs 15 minutes into baking.


Pro tip: Butter is browned when brown particles begin to form at the bottom of the pan and butter reduces in size.

Fennel (or anise) is a good source of fiber, vitamin C and folate! 

Nutrition Facts

Per Portion

Calories 310
Calories from fat 225
Calories from saturated fat 120
Total Fat 25.0 g
Saturated Fat 13.4 g
Trans Fat 0
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.8 g
Cholesterol 58 mg
Sodium 731 mg
Potassium 638 mg
Total Carbohydrate 14.8 g
Dietary Fiber 5.2 g
Sugars 6.9 g
Protein 9.0 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.3
Milk Alternative 0.3
Vegetables 2.6

Energy sources