Roasted Fennel with Rosemary and Parmesan

Roasted Fennel with Rosemary and Parmesan

This dish uses rosemary and parmesan for an elegant side dish or light dinner.

Roasted Fennel with Rosemary and Parmesan

Yield: 2

Serving Size: 1/2 cup

Roasted Fennel with Rosemary and Parmesan

Ingredients

  • 2 medium fennel bulbs, cut into quarters
  • 2 large shallots, cut into quarters lengthwise
  • 3 garlic cloves, peeled, roughly chopped
  • 2 tbsp. salted butter
  • 1 tbsp. fresh rosemary, roughly chopped
  • ¼ tsp. kosher salt
  • Grated Parmesan for garnish

Instructions

  1. Preheat oven to 425° F/218° C.
  2. On the UltraPro Oven Plate arrange fennel and shallots.
  3. In the small 1-cup/250 mL Micro Pitcher add garlic, butter, rosemary and salt. Microwave on high power 30 seconds or until butter is melted. Pour butter mixture over fennel and shallots.
  4. Place oven plate in oven. Roast 25 minutes or until fennel is soft and slightly caramelized. Remove plate from oven, garnish with freshly shaved Parmesan before serving.
2 medium fennel bulbs, cut into quarters
2 large shallots, cut into quarters lengthwise
3 garlic cloves, peeled, roughly chopped
2 tbsp. salted butter
1 tbsp. fresh rosemary, roughly chopped
¼ tsp. kosher salt
Grated Parmesan for garnish1. Preheat oven to 425 F.
2. On the UltraPro Oven Plate arrange fennel and shallots.
3. In the small MicroPitcher add garlic, butter, rosemary and salt. Microwave on high power 30 seconds or until butter is melted. Pour butter mixture over fennel and shallots.
4. Place oven plate in oven. Roast 25 minutes or until fennel is soft and slightly caramelized. Remove plate from oven, garnish with freshly shaved Parmesan before serving.