Roasted Fennel Wedges with Parmesan
Serves 6
15 mins prep
25 mins cook
40 mins total
This roasted fennel with Parmesan and breadcrumbs is a cheesy gratin that will have you swooning! The bulb becomes tender and sweet in the oven, so delicious as a side dish with roasted chicken or seafood.
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Preheat oven to 375 (190) degrees.
Trim off the fennel stalks, reserving some of the feathery leaves for garnish. Make a thin slice on the bottom of each bulb to clean the root end, but keep the base intact. Use a vegetable peeler to pare the outer layer of the bulb, removing any discolored and tough, stringy parts. Slice into ½-inch thick wedges.
Boil the fennel for 1 minute in a pot of lightly salted water. Drain well and pat dry.
Put the fennel in a shallow baking dish. Combine the olive oil, fennel seeds, garlic, rosemary, chili and ½ teaspoon salt in a small bowl.
Pour the oil mixture over the fennel and toss well so that each piece is evenly coated. Cover the fennel with the mozzarella cheese, then sprinkle the bread crumbs over. Sprinkle with the parmesan.
Bake 25-30 minutes, until the fennel is tender, and the cheese is browned and bubbling. Sprinkle with the parsley and some of the fennel frond leaves and serve.
