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Credit: Photography by Sarah Anne Ward

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On baking sheet, toss fennel with 2 tbsp. EVOO; season. Roast at 400°, turning once, until tender, 18 to 20 minutes. Top with Parmesan, almonds, thyme and reserved fennel fronds; drizzle with more EVOO.         

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  • Shine On:Finish vegetables with a drizzle of EVOO before serving to add moisture and shine and bump up the taste.

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