Roasted Fennel with Parmesan
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 8
- Sodium
- 521
- Total: 1 hr 5 min
- Active: 20 min
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.