Roasted fennel with parmesan-lemon vinaigrette
Photo, SIan Richards.
Keeping a tiny piece of the centre core in each fennel wedge makes it pretty for presentation, but it’s not crucial. Even if the wedges fall apart, they’re still tasty.
, about 300 g each
, at room tmeperature
- POSITION oven rack in bottom of oven. Preheat to 375F.
- CUT each fennel bulb into 8 wedges (about 3/4 in. thick), leaving cores intact. Reserve green feathery fronds for garnish. Arrange fennel on a large rimmed baking sheet. Rub wedges with butter until completely coated.
- ROAST in bottom of oven, flipping halfway through, until edges are golden brown, 30 to 35 min. Transfer fennel to a platter.
- WHISK lemon zest with juice, oil, honey and Dijon in a large bowl. Season with pepper. Drizzle over fennel, then sprinkle with parmesan and reserved fronds.
Nutrition (per serving)
- 5 g,
- 20 g,
- 11 g,
- 7 g,
- 259 mg.
- Excellent source of
- Vitamin C