Tuesday, August 14, 2012

Roasted Fennel with Parmesan

Fennel was not a vegetable we ate a lot of growing up but as an adult, and as a member of the produce mecca of the land known as northern California, I've grown to simply adore fennel. I actually quite dislike licorice flavor as odd as that is and since fennel is reminiscent of this flavor profile, I found it surprising how much I love it.  But once roasted, the flavor mellows, develops hints of caramel, which when mixed with the cheese bite of the Parmesan, blew my mind. This is such an easy vegetable side.

Roasted Fennel with Parmesan
From Giada!

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish (can sub with sheet pan). Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 35-45 minutes until golden brown and very tender. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

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