• Liz Talley - Urban Graze

Roasted Fennel

1 small fennel bulb

1 Tbsp. olive oil

1 clove garlic, minced or pressed

Salt and pepper

1-2 Tbsp. shaved Parmesan cheese

Small lemon wedges for garnish

Preheat oven to 375. Halve the fennel bulb, leaving the core so that the

fennel holds its shape. Place cut side down on a parchment lined baking sheet. Saute the garlic in the olive oil in a small skillet for 3-4 minutes.

Drizzle over the fennel (turn to coat both sides) and season with salt and pepper. Roast for about 30-40 minutes, until carmelized and browned.

Remove core by cutting in a V shape. Sprinkle with parmesan and serve with lemon wedges.

Recipe created or adapted by Liz Talley, Urban Graze

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