Roasted Fennel with Parmesan

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions
  • Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.

  • 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.

  • 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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