Roasted Fennel with Parmesan

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  • ⅓ cup organic extra-virgin olive oil, plus more for the baking dish
  • 4 large organic fennel bulbs, trimmed and cut horizontally into ⅓-inch-thick slices, fronds reserved 1 teaspoon kosher salt
  • 1 teaspoon grated organic lemon zest
  • 1 clove organic garlic, sliced
  • ½ cup freshly grated organic parmesan cheese
  • 2 tablespoons organic pomegranate seeds


  1. Preheat the oven to 375 degrees F. Lightly oil a baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  2. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.


Serves 8. Per Serving:

Calories: 157.7 |
Total Fat: 12.6 g |
Total Carbohydrate: 9.4 g |
Dietary Fiber: 3.8 g |
Protein: 4.1 g


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