Flavorful, sweet and nutty, Parmesan Roasted Fennel is a tender and addictive vegetable side dish you’ll want to make again and again.
- 2 bulbs Fennel, large
- 4 tablespoons Olive oil
- ⅓ cups Plus 2 tbsp grated parmesan
- Salt and freshly ground black pepper
Preheat the oven to 375°F.
Cut the stems off the fennel then cut off a thin layer of the tough base. Leave enough base to hold the layers together.
Holding the roots at the root end and slicing through the top, cut the bulbs into ⅓ inch slices. Toss is a bowl with the olive oil, parmesan cheese, salt and pepper.
Spread in a single layer on a large baking sheet. Bake until golden brown and tender, about 30 minutes convection, about 40 minutes normal.