Roasted Fennel with Parmigiano Cheese

Elevate your side dish game with roasted fennel topped with nutty Parmigiano cheese—a combination of tender and crisp textures.

Ingredients

• 2 bulbs fennel, trimmed and cut into wedges
• 2 tablespoons olive oil
• 1/2 cup Parmigiano Reggiano, grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the fennel wedges on a baking sheet, and drizzle with olive oil.
3. Sprinkle the salt and black pepper over the fennel wedges, then gently toss to coat evenly.
4. Arrange the fennel in a single layer on the baking sheet.
5. Roast in the preheated oven for 20 minutes, until the fennel starts to soften.
6. Remove the baking sheet from the oven, and sprinkle grated Parmigiano Reggiano over the fennel wedges.
7. Return to the oven and roast for an additional 10 minutes, until the cheese is golden and bubbling.
8. Garnish with chopped fresh parsley before serving. Serve warm and enjoy.

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