Roasted Fennel with Parmesan

Name: Roasted Fennel with Parmesan
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup extra-virgin olive oil, plus more for the baking dish; 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved; 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved; 1 teaspoon kosher salt; 1 teaspoon grated lemon zest; 1 clove garlic, sliced; 1/2 cup freshly grated parmesan cheese; 2 tablespoons pomegranate seeds

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

Ingredients

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1/3 cup extra-virgin olive oil, plus more for the baking dish

4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved

1 teaspoon kosher salt

1 teaspoon grated lemon zest

1 clove garlic, sliced

1/2 cup freshly grated parmesan cheese

2 tablespoons pomegranate seeds

Directions

Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.