A super-easy side dish! Try it with pan-seared pork chops or a tenderloin.
Ingredients
- Fresh fennel bulbs, cut into wedges (keep core intact)
- Olive oil
- Salt
- Pepper
- Shaved Parmesan cheese (for garnish)
- Lemon slices (for garnish)
Instructions
- Preheat oven to 425°F.
- Cut fennel into wedges, keeping the core intact so they hold their shape.
- Toss the fennel wedges with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 25–30 minutes, or until slightly charred.
- Garnish with shaved parmesan and sliced lemon before serving.