Caramelized Roasted Fennel with Lemon + Parmesan

Fennel can take me as its wife. Takes like 5 mins to throw together and put into the oven. My husband and I stand over the pan when it comes out. Gorgeous smell in the house too.

Ingredients

• 2 large fennel bulbs

• 3 tbsp olive oil

• ¾ tsp kosher salt

• black pepper

• zest of 1 lemon

• ¼ cup grated parmesan (I prefer to microplane it)

• optional: fennel fronds or parsley

Instructions

1. Heat oven to 425°F.

2. Cut the fennel

   • Trim stalks.

   • Cut bulbs into ½-inch wedges, keeping the core intact so wedges hold together.

3. Season
   Toss with:

   • olive oil

   • salt

   • pepper

4. Roast
   Spread on a sheet pan cut side down.

   Roast 25–30 minutes until:

   • deep golden edges

   • soft centers

   • caramelized bottoms

5. Finish
   Immediately sprinkle with:

   • lemon zest

   • parmesan

6. Optional
   Add chopped fennel fronds.