Roasted Fennel with Parmesan Bread Crumbs
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Appears in Cook's Illustrated January/February 2021
High heat turns this vegetable into an even better version of itself.
WHY THIS RECIPE WORKS
For our roasted fennel, we began by cutting the bulbs into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Covering the pieces with foil for most of the cooking time ...