Roasted Fennel with Parmigiano Cheese

Ingredients

• 3 fennel bulbs
• 4 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped fresh herbs (like oregano, (thyme, and fennel fronds))
• 1 lemon, (zested)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 to 1/2 cup freshly grated parmesan
• A few drops good

Steps

1. 1

   Get ready: Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. 2

   Prepare the fennel: Trim the root end of the fennel bulb and cut the stems off. Slice each bulb in half from the stem side to the root. Then cut each half into 4 wedges.

3. 3

   Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, lemon zest, salt, and pepper. Toss gently with your hands to thoroughly coat the fennel.

4. 4

   Roast the fennel: Spread the fennel wedges on the prepared baking sheet in one layer. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the parmesan, coating the wedges evenly. Roast for 10-15 minutes more, until the cheese is nicely browned and the fennel is browned and caramelized in spots.

5. 5

   Serve and enjoy: Transfer the fennel to a serving platter. Sprinkle a few drops of good balsamic vinegar on top, if you like, and serve.