Roasted Fennel with Parmesan
2019-06-11- Course: Side Dish
- Skill Level: Easy
-
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- Yield : 4 to 6 servings
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 5m
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Ingredients
- 4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
- 1 teaspoon kosher salt
- 1 teaspoon grated lemon zest (about 1 lemon)
- 1 clove garlic, sliced
- 1/2 cup freshly grated Parmesan
- 1/3 cup olive oil, plus for oiling the baking dish
- 2 tablespoons pomegranate seeds
Method
Step 1
Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
Step 2
Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
Step 3
Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
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