I can’t say enough about roasting you favorite seasonal fruits and vegetables. The flavor, appearance, and texture of your favorite vegetable—whether it be carrots, potatoes, tomatoes or peppers—magically transforms with this dry heat cooking method. One of my favorite vegetables to roast is fennel. This licorice-flavored vegetable is lovely when served raw as well, but roasting it brings ou the vegetable’s natural sweetness and browns to perfection. I love this very French recipe for Roast Fennel with Asiago & Thyme. Tender roast fennel bulbs seasoned with a touch of salt and pepper, fresh thyme and covered with shredded Asiago cheese. Elegant and extraordinary, this recipe is sure to create smiles.
(To view this recipe, click on the blue title of the blog post above*)
Roast Fennel with Asiago & Thyme
Ingredients:
- 2 fennel bulbs, ends trimmed and bulbs cut in half lengthwise
- Extra virgin olive oil
- Salt and pepper
- Fresh thyme
- Asiago cheese, grated
Directions:
- Preheat the oven to 375 degrees. Place the halved fennel bulbs in a round Corningware baking dish. Drizzle each with a touch of olive oil and a pinch of salt and pepper.
- Sprinkle with fresh thyme leaves and roast in the preheated oven for 25-30 minutes or until lightly browned and tender. Top with the grated Asiago cheese, return to the oven and bake for another 5 minutes so that the cheese melts around the fennel. Serve warm.
Tagged: Asiago cheese, fennel, French, fresh thyme, roast fennel, roast vegetables, side dish, thyme, vegetarian
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