Serves 4    Makes about 3 ½ cups    Hands-on time: 10 minutes    Total time: 45 minutes

2 large fennel bulbs, sliced into 4 to 8 wedges
Sea salt and ground black pepper, to taste
1 tbsp olive oil
1/3 cup grated Parmesan cheese

ONE: Preheat oven to 400 degrees°.

TWO: Fill a large pot halfway with water and bring to a boil. Add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in a square pan. Sprinkle with salt and pepper, then toss with oil.

THREE: Cook in oven for 30 minutes or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5 minutes. Serve immediately.

Clean Eating, February 2011, page 29

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