Parmesan Roasted Fennel

I am back in California, enjoying some time off from work during the holidays. One of my favorite aspects of coming home is the freedom I have to cook without as many time restraints. (One of my friends said this didn’t sound like a vacation to her – I guess to each his own!)

For dinner this week I decided to roast fennel as one of our side dishes. It’s an easy recipe with maximum flavor.

Parmesan Roasted Fennel

2-3 heads of fennel trimmed

1 Tablespoon extra virgin olive oil

2 teaspoons salt

2 teaspoons fresh ground black pepper

2 Tablespoons grated parmigiano reggiano cheese

Preheat oven to 400 degrees.

Slice the fennel heads into approx 16 slices each keeping the base/core in each slice to keep the slices intact (the smaller you slice it the quicker it will cook)

Toss the sliced fennel with the olive oil, salt and pepper.

Arrange the fennel in a single layer on a cookie sheet. Roast for 20 minutes at 400 degrees. Remove the tray from the oven, sprinkle the fennel with the cheese and roast for an additional 10-20 minutes. The fennel will have just a slight crisp when it’s done.

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