Garlic and Parmesan Roasted Fennel
Sweet, caramelised fennel roasted with garlic and parmesan, finished with toasted almonds and fresh herbs for the perfect balance of flavour and texture.
Ingredients
- 3 fennel bulbs trimmed and cut into wedges (fronds reserved)
- 4 garlic cloves crushed
- 3 tbsp olive oil
- Salt and pepper
- ¼ cup finely grated parmesan plus extra to finish
- ¼ cup slivered almonds
- 1 tbsp chives finely chopped
Instructions
- Preheat oven to 200°C.
- Place fennel wedges on a large baking tray. Add garlic, olive oil, salt and pepper, and toss well to coat.
- Roast for 25 minutes, or until the fennel is starting to soften.
- Sprinkle over the parmesan and return to the oven for 15 minutes, until golden and caramelised.
- Meanwhile, spread the almonds on a separate tray and roast for 15 minutes, shaking halfway, until lightly golden.
- Transfer the fennel to a serving plate and finish with extra parmesan, toasted almonds, fennel fronds and chives.
Notes
Best served warm
