Wednesday, December 12, 2012

Easy Roasted Fennel with Parmesan

Fennel is underrated.  The sweet, anise-y flavor is a great addition to a salad, but recently I've been roasting it to intensify it's sweetness, and I'm hooked.

Roasting any vegetable is super easy, and almost always results in a winner side dish (my personal exception:  broccoli).  Try this dish as a fun and simple way to enjoy a new veg, the underrated fennel.

Easy Roasted Fennel with Parmesan

2 small or 1 large head of fennel
1 tablespoon extra virgin olive oil
salt and pepper to taste (about 1/4 - 1/2 teaspoon)
2-3 tablespoons grated Parmesan cheese (preferably freshly grated)

Preheat oven to 400 degrees.

Remove the bottom root end and the top fronds of the fennel, reserving the fronds.  Rinse, pat dry and slice into 1/4 inch slices.

Arrange in an oven safe dish.  Sprinkle with the olive oil and toss in the dish to coat each piece.  Sprinkle with salt and pepper:

Bake for 10 minutes.  Remove from oven, stir the fennel around in the pan to ensure even roasting:

Bake for an additional 10 minutes or until the fennel is tender. Sprinkle with the Parmesan cheese and reserved fronds and serve immediately:

Serves 4 as a side dish.

Life is sweet,

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