Roasted Fennel with Charred Tomatoes, Olives, and Pecorino

Name: Roasted Fennel with Charred Tomatoes, Olives, and Pecorino
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 2 large bulbs fennel, quartered through the core; 4 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 ounce piece pecorino cheese; 4 plum tomatoes, halved; 1/3 cup pitted kalamata olives, halved; 2 tablespoons chopped fresh flat-leaf parsley

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Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 4 to 6 servings

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 4 to 6 servings

Ingredients

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2 large bulbs fennel, quartered through the core

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 ounce piece pecorino cheese

4 plum tomatoes, halved

1/3 cup pitted kalamata olives, halved

2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.