5.0
(14)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat the oven and prepare the baking sheet: Preheat the oven to 400° F. Line a rimmed baking sheet with parchment.
Step 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.
Step 3
Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, zest from one lemon, a generous pinch of salt, and freshly ground pepper. Toss gently with your hands to thoroughly coat the fennel.
Step 4
Roast the fennel: Spread the fennel wedges out on the prepared baking sheet. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the Parmigiano cheese, coating the wedges evenly, and roast for 10-15 minutes more, until the cheese is nicely browned, and the fennel is browned and caramelized in spots.
Step 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.
Your folders
bhg.com
4.0
(10)
Your folders
americastestkitchen.com
4.4
(24)
Your folders
foodnetwork.com
4.7
(135)
45 minutes
Your folders
salon.com
45 minutes
Your folders
loveandlemons.com
5.0
(17)
25 minutes
Your folders
everylastbite.com
5.0
(22)
35 minutes
Your folders
everylastbite.com
4.2
(5)
30 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
cuisinez.telequebec.tv
Your folders
allrecipes.com
25 minutes
Your folders
rachaelray.com
Your folders
eatingwell.com
4.5
(2)
Your folders
americastestkitchen.com
3.9
(15)
Your folders
bbcgoodfood.com
40 minutes
Your folders
177milkstreet.com
40 minutes
Your folders
thekitchn.com
4.3
(6)
Your folders
cooking.nytimes.com
4.0
(849)
Your folders
foolproofliving.com
4.9
(13)
45 minutes
Your folders
epicurious.com
45