Dairy Farmers of Canada

Roasted Fennel and Prosciutto Breadcrumbs

Roasting fennel softens its licorice flavour and is a perfect match for salty prosciutto. This side dish is welcome alongside any main course.

  • Prep: 15 min
  • Cooking: 40 min
Yields 6 - 8 servings
roasted fennel and prosciutto breadcrumbs


  • 1 large bulb fennel (about 1-1/2 lbs/750 g)
  • 2 tbsp (25 mL) butter
  • 1 tbsp (15 mL) chopped fresh thyme
  • 3 cloves garlic minced
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 3/4 cup (175 mL) 18% table cream
  • Prosciutto Breadcrumbs
  • 1 tbsp (15 mL) butter
  • 4 oz (125 g) sliced prosciutto chopped
  • 1 cup (250 mL) fresh breadcrumbs
  • 2 tbsp (25 mL) chopped fresh parsley
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



1. Preheat oven to 400°F (200°C).

2. Trim root end and cut top fronds off fennel bulb and discard. Cut bulb in half lengthwise and cut each half into 8 wedges.

3. In a large skillet, melt 2 tbsp (25 mL) of butter over medium-high heat; add fennel wedges, thyme, garlic and pepper, sauté for about 8 minutes or until light golden. Scrape into 10 cup (2.5 L) shallow baking dish. Pour cream over top.

4. Prosciutto Breadcrumbs: Return skillet to medium-high heat and melt butter; cook prosciutto for about 4 minutes or until crispy. Remove from heat; stir in breadcrumbs and parsley and sprinkle over fennel. Bake for about 25 minutes or until fennel is tender but firm and breadcrumbs are golden.


Make fresh breadcrumbs by placing sliced bread or buns in a food processor and pulsing until crumbs form. Place any extra in the freezer for another recipe.

Learn more about

Nutritional information

Per serving
Energy: 141 Calories
Protein: 6 g
Carbohydrate: 5 g
Fat: 11 g
Fibre: 1.1 g
Sodium: 346 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 47 mg
Selenium: 11 %
Thiamin: 10 %
Vitamin A: 10 %
Vitamin C: 11 %