Roasted Fennel with Parmesan

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

Yield:
4 to 6 servings
Level:
Easy

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
  • 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.


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