Thanksgiving Inspiration - Parmesan-Crusted Fennel and Onions

this is such a simple side dish. 5 ingredients - fennel, onions, parmesan cheese, olive oil, and salt & pepper. but sometimes the most simplistic dishes turn out to be the best.

fennel has a distinct anise flavor that isn't necessarily my favorite. lets just say, you won't find me hoarding the good & plenty. no sir. black licorice doesn't strike my fancy but when fennel is slow roasted, it mellows and almost tastes sweet. paired with onions that seem to do the same thing when roasted, it makes for a tasty, mellow, melt-in-your-mouth dish. the parmesan cheese adds just enough saltiness and crunch to the top.

parmesan-crusted fennel and onions would be a perfect side dish this thanksgiving. you can't argue with how easy it is. toss everything together in a large dish, sprinkle with parmesan cheese and throw it in the oven. one side dish - done!

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Parmesan-Crusted Fennel and Onions
(serves 6)

3 large fennel bulbs
2 large onions
3 tbs extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 cup grated parmesan cheese

preheat oven to 375 degrees F.

cut tops (fraunds) off of fennel.

slice the bottom off and peel away the top layer of the fennel. (discard the top layer, it is usually tough like the first layer of an onion.)

cut in quarters and then thinly slice the fennel.

cut the onions in quarters and thinly slices them too.

in a lightly greased casserole dish, add thinly sliced fennel and onions. drizzle with olive oil and sprinkle with salt and pepper. toss well with hands making sure oil and salt are evenly distributed.

top with parmesan cheese. bake for 45-60 minutes.

parmesan cheese with be browned and fennel will be tender.