Steve’s grilled a couple of steaks on the grill and he asked if I would make a side dish to go along with the steaks. We love fennel so I thought I’d roast some fennel and red onions with a sprinkling of Pecorino Ramano cheese.

This is my Roasted Fennel With Pecorino Romano.

Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Yields: 2 servings
Equipment: 1 (1/4) sheet pan, chef’s knife, large mixing bowl

Ingredients:
1 fennel bulb, stalks cut off, core removed cut into 1-inch wedges, (reserve fennel fronds)
1 large red onion, cut into wedges
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
4 tablespoons of freshly grated Pecorino Ramano cheese
2 tablespoons of fennel fronds
2 tablespoons of fresh Italian flat-leaf parsley, roughly chopped

Directions:
Preheat oven to 400 degrees F.
In a large mixing bowl combine fennel red onion, olive oil Kosher salt, and fresh ground black pepper, mix to combine until all the fennel and onions are coated well. Arrange in one even layer on a baking sheet pan. Roast for 35 to 40 minutes until the onions and fennel are tender and caramalized.

Remove from the oven and sprinkle with fennel fronds, Italian flat-leaf parsley, and finally Percorino Ramano Cheese.

Serve hot and alongside any protein you choose. There you have it, my Roasted Fennel With Pecorino Romano.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/