This Recipe comes from CSA member Katherine Howe.
Roasted Fennel with Parmesan
Adapted from Giada de Laurentiis (found on foodnetwork.com)
Ingredients
Two fennel bulbs
1/4 cup grated Parmesan
Olive oil
Salt
Pepper
METHOD
Preheat oven to 375 degrees. Lightly oil a shallow baking pan. Chop fennel vertically into 1/3 inch slices and arrange in the pan- add salt and pepper to taste. Sprinkle on grated parmesan and drizzle 2 tablespoons olive oil on top. Cool for 30 minutes or until tender and golden brown. Chop 2 tablespoons fennel fronds and sprinkle over before serving.
We have also added carrots to this recipe and imagine you could do the same with other veggies!