Serves: 4

Total time: 45 Minutes

Ingredients:

2 large fennel bulbs, sliced into 4 to 8 wedges

Sea salt and ground black pepper, to taste

1 tbsp olive oil

1/3 cup grated parmesan cheese

Instructions:

Preheat oven to 400. Fill a large pot halfway with water and bring to a boil. Next add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in a square pan. Sprinkle with sale and pepper and then toss with oil. Cook in the oven for 30 minutes or until fennel pierces easily with a fork. Sprinkle with parmesan and roast for another 5 minutes. Serve immediately

Recipe Archive