Roasted Fennel With Pecorino Romano
This is my Roasted Fennel With Pecorino Romano.
Equipment
- 1 rimmed baking sheet pan 1/4 sheet pan
- 1 chef's knife
- 1 mixing bowl Large
- 1 cutting board
Ingredients
- 1 bulb fennel Stalks cut off, core removed cut into 1-inch wedges, (reserve fennel fronds).
- 1 large red onion Cut into wedges
- 1/4 cup olive oil
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
- 4 tbsps Percorino Romano Freshly grated
- 2 tbsps fennel fronds
- 2 tbsps Italian flat-leaf parsley Roughly chopped
Instructions
- Preheat oven to 400°F.In a large mixing bowl, combine fennel, red onion, olive oil, Kosher salt, and fresh ground black pepper, mixing to combine until all the fennel and onions are coated well. Arrange in one even layer on a baking sheet. Roast for 35 to 40 minutes until the onions and fennel are tender and caramelized.Remove from the oven and sprinkle with fennel fronds, Italian flat-leaf parsley, and finally Pecorino Romano Cheese.Serve hot and alongside any protein you choose.There you have it, my Roasted Fennel With Pecorino Romano.
Notes
1) It's important to buy cheese that is not pre-grated.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.