Mother's Day (Roasted Fennel)

Since today is Mother's Day I took a break from cooking. My husband is building an amazing tree house, so instead of interrupting him and going out, we've ordered in burritos and we're makin' mojitos! Woohoo!


While I fed the baby I found a leftover fennel bulb that I didn't use with roast chicken earlier in the week. I roasted it with salt, pepper, olive oil and parmesan...it was amazing...and a perfect side dish, or in our case a pre-dinner snack! Enjoy

Roasted Fennel with Parmesan

adapted from foodnetwork.com

INGREDIENTS

• • 4 tablespoons olive oil
  • 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan

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INSTRUCTIONS

• 1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.