There is nothing better than simple sides for a busy week night or Sunday dinner! Fennel is highly aromatic with a wonderful anise flavour. Roasting this vegetable brings out a subtle sweetness that is balanced well with the fresh herbs and cheeses.
2 Large Fennel Bulbs
2-3 Tbsp Olive Oil
2 Tsp Fresh Thyme
1 Tsp Fresh Rosemary
2 Tsp Parsley
Freshly Ground Black Pepper
Pre heat convection oven to 400°F.
In a large bowl coarsley grind ½ tsp sea salt and ½ tsp black pepper into bowl. Add a ½ tsp each of thyme, rosemary, parsley. Mix together. Add olive oil. Combine.
With a sharp knife, trim the fennel. Quarter each bulb vertically and then slice each chunk into ¼” wedges.
Toss the fennel with the olive oil and herb mixture. Coat evenly.
On a large cookie sheet, covered with parchment, arrange fennel so it will roast evenly.
Place the tray on the middle rack in the oven and roast the vegetables.
Turn the fennel, every 10 minutes, so it roasts evenly, until the pieces are almost tender and golden. 20-25 min.
Remove pan from oven and toss fennel with two cheeses.
Return pan to oven and roast until cheese is melted and the dish is golden brown. 2-3 minutes.