Roasted Fennel With Parmesan
An easy festive-looking savory side dish for any dinner.www.comfortandpeasant.com
Ingredients
- 1/3 Cup good quality extra virgin olive oil, plus more for the baking dish
- 4 Large fennel bulbs, trimmed and cut into 1/3-inch-thick slices, fronds reserved
- 1 Tsp kosher salt
- 1 Tsp grated lemon zest
- 1 Clove garlic, sliced
- 1/2 Cup freshly grated parmesan cheese
- 2 Tbsp pomegranate seeds
- 3 Sprigs rosemary (1 left whole, 2 chopped)
Instructions
- Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. I like to use a glass or stoneware baking dish as opposed to a metal dish.
- Arrange the sliced fennel in the dish slightly overlapping each one. Sprinkle with the salt, lemon zest, sliced garlic, and the chopped rosemary. Place the whole rosemary sprig between the two rows of fennel.
- Top with the grated parmesan cheese and drizzle generously with the extra virgin olive oil.
- Bake until the fennel is fork-tender and has turned a nice golden brown, about 45 minutes.
- Chop enough fennel fronds to equal 2 teaspoons, then sprinkle the fronds over the roasted fennel along with the pomegranate seeds.