Cooking fennel give it such a lovely, sweet flavor. I love to cook fennel as a simple French side dish like this one; all it need is fresh fennel, a touch of oil and butter, fresh herbs– and everything is always better with cheese, right? Especially salty Pecorino Romano cheese…my fav.
(To view this recipe, click on the blue title of the blog post above*)
Baked Fennel with Pecorino & Thyme
Ingredients:
- 2 heads fennel, stalks removed, bulbs thinly sliced
- Olive oil
- 1 Tablespoon butter
- Salt and pepper
- Pecorino cheese, grated
- 2 Tablespoons fresh thyme leaves
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Arrange the sliced fennel in a single layer on the baking sheet; drizzle with 1 Tablespoon of oil and place the butter, cut into small pieces, scattered on the top of the fresh fennel. Season the fennel with ½ teaspoon salt and a grinding of black pepper. Sprinkle with the thyme leaves.
- Bake for 30 minutes, or until the fennel is tender. Top with the grated cheese and pop back in the oven for 5 more minutes. Serve warm.
Tagged: fennel, fresh thyme, olive oil, pecorino cheese, Pecorino Romano, roasted fennel, roasted vegetables, side dish, vegetarian
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