Roast Fresh Fennel - Another Delicious Veggie Recipe

Hi,

Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can  get the fennel into the oven roasting while you prepare the rest of your dinner.

Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.

2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper

Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.

1/3 cup Parmesan cheese shredded

Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines.  Remember: no trip to the er!

You can also make acorn squash or kabocha squash this way as well. 

Hugs,
Mameekosan