These aren’t your usual roasted fennel. They’re crispy and cheesy, and I truly hope you get to try them.
Ingredients
- 2 fennel bulbs, quartered
- Olive oil
- Romano or Parmesan cheese, freshly grated
- Nutmeg, freshly grated
- Salt and black pepper
Instructions
- Preheat oven to 350 F.
- In a pot bring water and 1 tbsp. salt to boil place the fennel quarters in the water and blanch for 3-4 minutes depending on the size of the bulbs. Remove and pat dry.
- In a baking dish drizzle olive oil generously top with the grated cheese to your heart desire then a pinch of nutmeg and black pepper.
- Arrange the fennel in a single layer drizzle lightly with olive oil, black pepper, salt lightly and top with some cheese.
- Place in the oven and bake for 30 minutes after cover loosely with wet parchment paper and bake for another 10 minutes or until tender. I like to finish it with extra cheese and pop under the broiler to get some color.