After using half of a fennel bulb to make Pasta Bolognese, I had to figure out something to do with the 1 1/2 fennel bulbs I had left. I needed a side dish to accompany my pasta, and roasted fennel seemed like it would go well. Turned out to be a great combo that I will definitely be making again.
Guessipe
- 1 1/2 fennel bulbs, cut into 12 wedges, fronds trimmed and reserved
- 2 TBSP olive oil
- 2 TBSP fresh thyme
- salt and pepper to taste
- 1/3 cup grated parmesan
Toss together the fennel, fennel fronds, olive oil, thyme, salt, and pepper. Arrange on a foil-lined baking sheet.
Bake at 400 degrees F for 15 minutes. Sprinkle the parmesan evenly over the fennel. Bake another 15 minutes.
