- 2 large bulbs fennel, stems removed & chopped
- 1 teaspoon salt
- 1 teaspoon grated lemon zest (about 1 lemon)
- Juice from 1/2 lemon
- 1/4 cup freshly grated Parmesan
- 1/4 cup olive oil
Preheat oven to 400°. In a small bowl mix together oil, zest, lemon juice, and salt. Pour over fennel and toss to coat. Place parchment paper on cooking sheet. Add fennel and cook for 15 minutes. Add parmesan and cook an additional 15 minutes. Enjoy!