Parmesan Roasted Fennel

Instructions
  1. Toss fennel with extravaGONZO Meyer Lemon Oil, thyme, salt and red pepper flakes on a rimmed baking sheet.

  2. Cover with foil and roast at 425 for 20 minutes.

  3. Uncover and toss, continue roasting until tender and golden, 15-20 minutes, sprinkling with the ¼ cup shredded Parmesan during the last 5 minutes.

Tom's Tip

You can also drizzle a splash of our White Balsamic Oil for a layered sweet taste that amps this dish up another notch.

  • 2 fennel bulbs, cut into 1-inch wedges

  • 3 Tbsp. extravaGONZO Meyer Lemon oil

  • 1 Tbsp. chopped thyme

  • ½ tsp. kosher sea salt

  • Pinch red pepper flakes

  • ¼ cup Parmesan, shredded

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!