Roasted Fennel with Parmesan
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 12
- Sugar
- 16
- Protein
- 9
- Cholesterol
- 8
- Sodium
- 687
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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
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.