Roasted Fennel with Parmesan

  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 5m
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  • 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


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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