Roasted Fennel with Parmesan

The first time I had fennel, I was a student in Paris. I loved the crispness and crunch of the fresh fennel along with its mild flavor of anise. I never thought of cooking fennel until a few years ago. My daughter Kristin  served the most delicious braised fennel as a side dish to go with her spectacular Christmas dinner. Since then, I look for different recipes to cook this wonderful and versatile vegetable. Roasted Fennel with Parmesan is easy to prepare and delicious. So bright and beautiful,  it will enhance your holiday table and meal.

Enjoy and Happy Holidays! XO

                                                                Roasted Fennel with Parmesan 
                                                                                adapted from
                                                                     Giada's Holiday Handbook
                                                                             foodnetwork.com 

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
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup Parmesan cheese
2 tablespoons pomegranate seeds

Directions

Preheat the oven to 375 degrees F. Lightly oil a 9x13 baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest, and garlic. Top with the Parmesan cheese and drizzle with 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.

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