{ Parmesan Roasted Fennel and Artichoke }
Roasting is one of the most delicious and nutritious ways to cook your vegetables. It caramelizes them, concentrating and melding their flavours, while developing a crisp exterior and a deliciously soft interior. Roasting also retains a larger portion of your vegetable’s nutritional value (as opposed to boiling or steaming, where some of its nutrients leech out into the water), which means you get to enjoy bonus goodness!
Toss in some flavour impact, such as the garlic, thyme, and parmesan cheese in this recipe, and you end up with a mouthwatering showstopper side dish.
It doesn’t take long to toss this recipe together, and believe me, you’ll be so glad you did.
A big thank you to Erin Walker (from A Little Salt blog) for creating this wonderful recipe for our farm as we head into the harvest season. We are sure enjoying its presence in our dinner repertoire.
Parmesan Roasted Fennel + Artichoke
Ingredients
- 2 large fennel bulbs
- 1 can whole artichoke hearts in water
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- Salt and pepper, to taste
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400° F
- Remove stalks from the fennel and trim the bottom. Discard the stalks (or save to make vegetable broth later!) Slice each fennel bulb in half lengthwise, and then slice each half into ½” slices. Spread the slices on a baking sheet in a single layer.
- Drain the artichoke hearts, slice in half lengthwise and pat dry. Arrange on the baking sheet along with the fennel, making sure that nothing overlaps.
- In a small bowl, combine oil and garlic, and brush it over the fennel and artichoke slices. Sprinkle each slice with thyme, salt and pepper.
- Roast for 25-30 minutes before sprinkling each slice with parmesan cheese. Continue to roast for another 10 minutes, until the fennel and artichokes are tender and caramelized. Serve immediately.
