Roasted Fennel with Charred Tomatoes, Olives, and Pecorino

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   1.

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   Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer.

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   Drizzle with the olive oil, turning to coat all sides.

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   Season with salt and pepper, then finely grate half the pecorino cheese over the top.

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   Roast until the fennel is fork tender, about 45 minutes.

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   2.

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   Place the tomatoes, cut-side up, on top of the fennel.

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   Turn the oven to broil.

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   Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes.

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    Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving.

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    Garnish with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.