Roasted Fennel with Fennel Frond Gremolata

Adapted from Andrea Bemis’ Dishing up the Dirt

Ingredients

2 fennel bulbs, stems trimmed and discarded, fronds reserved
olive oil
salt and pepper

1/4 cup parsley
2 cloves garlic
2 tbs freshly grated lemon zest
freshly grated parmesan for serving

Instructions

1. Preheat the oven to 425F. Slice the fennel bulbs into roughly 1/2-inch thick wedges. Toss the fennel with a little olive oil, salt, and pepper. Place on a baking sheet and roast until the fennel is browned and tender, 25 to 35 minutes, tossing them halfway through cooking.
2. While the fennel cooks, prepare the gremolata. Finely mince enough of the fennel fronds to make 3 tbs and finely mince the parsley. Place them in a bowl and use a microplane to grate the garlic into the bowl; add the lemon zest. Toss well to combine.
3. Serve the roasted fennel warm, topped with a few hefty pinches of the gremolata, parmesan, and a sprinkling of salt and pepper.