Empty My Fridge
Do not fear fennel!
Ingredients
- Fennel3
- Extra virgin olive oil4 tbsp
- Finely chopped fresh herbs2 tbsp
- Lemon1
- Salt2 tsp
- Black pepper · ground¼ tsp
- Parmesan cheese · grated⅓–½ cups + ⅓–½ cups
- Few drops good1
- Balsamic vinegar1
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the root end of each fennel bulb, remove the stems, halve each bulb from stem to root, then cut each half into 4 wedges.
- Put the fennel wedges in a bowl with the olive oil, chopped herbs, lemon zest, kosher salt and black pepper, and toss with your hands until well coated.
- Spread the wedges in a single layer on the baking sheet and roast for 15 minutes, or until they start to turn golden.
- Sprinkle the grated parmesan evenly over the wedges and roast 10 to 15 more minutes, until the cheese is nicely browned and the fennel is caramelised in spots.
- Move the fennel to a serving platter, add a few drops of good balsamic vinegar if you like, and serve.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.