Roasted Fennel with Asiago and Thyme
By Larraine Perri
2 large fennel bulbs (about 2 lb. total)
Position a rack in the top third of the oven, put a large heavy-duty rimmed baking sheet on the rack, and heat the oven to 500°F.
In a medium bowl, toss the fennel with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Remove the baking sheet from the oven and quickly spread the fennel on the sheet, with the largest pieces toward the edges of the pan. Roast until the fennel pieces are almost tender and the bottoms are lightly browned, about 18 minutes.
Flip the fennel, sprinkle with the thyme and then the Asiago, and continue roasting until the cheese is melted and golden, 3 to 5 minutes more. With a spatula, transfer the fennel and any lacy, golden cheese bits to a serving dish.
Turn this side dish into a hearty main by tossing the roasted fennel with pasta and topping it with garlicky toasted breadcrumbs.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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