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Roasted Fennel with Parmesan

Ingredients
  • 2 tablespoons olive oil
  • 2 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/4 cup freshly shredded Parmesan
Picture
Directions
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. 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 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Plow to Porch Organics, Inc.
718 Union Street, Santa Barbara, CA 93103

805-203-6222
mail@plowtoporch.com
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