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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