A delightful, colourful veggie side that will be a delicious addition to your holiday table.
large bulbs fennel, trimmed and cut horizontally into ¼-in slices, fronds reserved
tsp kosher salt
tsp grated lemon zest, (about 1 lemon)
clove garlic, sliced
cup freshly grated parmesan
cup olive oil, plus for oiling baking dish
Tbsp pomegranate seeds
Preheat the oven to 375°F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.