If you read my Christmas menu and see roasted fennel next to Brussels Sprouts, only a few of us are going to experience a mouth-watering sensation thinking of the fennel. The rest will be looking forward to the crowd favorite, Brussels. However, this recipe is forever converting those who previously squinted their eyes at the thought of fennel as a side dish. It’ll get you visually, aromatically, and tastefully. Another simple beauty for the win.
4-6 servings
1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
½ cup grated parmesan cheese
2 Tablespoons pomegranate seeds
Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking dish.
Arrange the fennel in the dish like the picture. Sprinkle with salt, lemon zest, and garlic. Top with parmesan cheese and drizzle with the olive oil.
Bake until the fennel is fork-tender and golden brown, about 45 minutes.
Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.