Time: 1 hour.
Complexity: easily
Servings: 4-6

Roasted fennel topped with a Parmesan crust makes a delicious side dish or appetizer for your holiday. It's incredibly easy to prepare. Slice the fennel into thick slices, sprinkle with spices and grated cheese, and bake. Top the roasted fennel with pomegranate seeds and fresh herbs. This garnish resembles a Christmas tree with brightly colored baubles and will look stunning on your New Year's table. Plus, you'll enjoy the stunning combination of sweet fennel, savory Parmesan, and tart, juicy pomegranate.

Ingredients:

• 1/3 cup olive oil + extra for greasing the pan
• 4 large fennel roots, trimmed and sliced ​​horizontally into 0.8cm thick slices, fronds reserved
• 1 teaspoon coarse salt
• 1 tsp. grated lemon zest
• 1 clove garlic, chopped
• 0.5 tbsp. grated parmesan
• 2 tbsp. l. pomegranate seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

fennel bulb, lemon zest, garlic, Parmesan cheese, pomegranate

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Preparation:

Step 1
• Preheat oven to 190°C (375°F). Lightly grease a 22 x 32 cm (9 x 13 in) baking dish with olive oil. Arrange the fennel in the dish. Sprinkle with salt, lemon zest, and garlic. Top with Parmesan cheese and drizzle with olive oil.
Step 2
• Roast until the fennel is tender and golden brown, about 45 minutes. Chop 2 teaspoons of fennel fronds and sprinkle them and the pomegranate seeds over the roasted fennel.

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