Prep Time
15 min
Cook Time
45 min
Yields
4-6 servings
A delightful, colourful veggie side that will be a delicious addition to your holiday table.
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ingredients
4
large bulbs fennel, trimmed and cut horizontally into ¼-in slices, fronds reserved
1
tsp kosher salt
1
tsp grated lemon zest, (about 1 lemon)
1
clove garlic, sliced
½
cup freshly grated parmesan
⅓
cup olive oil, plus for oiling baking dish
2
Tbsp pomegranate seeds
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directions
Step 1
Preheat the oven to 375°F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
Step 2
Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
Step 3
Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.