Roasted Fennel with Parmesan
 

Roasted Fennel with Parmesan

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We couldn't believe how good this fennel was once it was sprinkled with Parmesan and roasted. Reserve the fennel fronds for our Fennel Frond Pesto and save the stalks for our Root to Stalk Broth.

SERVING SIZE

2 as a side

INGREDIENTS

1 teaspoon olive oil

1 fennel bulb

2-3 tablespoons Parmesan cheese, grated

salt and pepper to taste

1 teaspoon fennel fronds, minced (optional)

 

INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit. Trim about one inch off the bottom of the bulb. Using a mandoline or a very sharp knife, thinly slice the rest of the fennel bulb. Place in a roasting pan or baking sheet and drizzle with olive oil. Toss to coat, then sprinkle Parmesan on top. Season with salt and pepper and roast for 30 min, or until the fennel starts to turn golden. After the fennel is cooked, sprinkle with the fennel fronds and serve!

  PRINT VERSION

vegetable plate

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