Roasted Fennel with Parmesan

by Laura

I have written before about my love for Farm Fresh to You, but every once in a while they keep adding the same vegetables over and over again and I get sick of them. Carrots and fennel fall into that category for me lately. Until I found this recipe from Giada. Her version calls for just fennel, but I added carrots to the mix and the combination was really good. Reserving a tablespoon or two of the green from the fronds adds some color. It is very simple and you could easily add other vegetables. They key, I think, is cooking it long enough so it is almost caramelized.

Fennel Before

Fennel Before

After

After