Parmesan Roasted Fennel
Once upon a time (May – August 2013), I did an elimination diet that had me eating, oh, maybe 20 different foods. I thought if I changed my diet and only ate nutritious, whole foods and avoided the ones that I had sensitivities to, my UC symptoms would get better. Unfortunately, these diet changes did absolutely nothing (if anything I got worse), but I discovered some new-to-me foods and ways to cook them that are actually quite delicious, including roasted fennel, which is still a favorite. I actually geek-out when I see it on the Whole Foods salad bar. Ha! Anyway, a DTFN client and I were recently chatting about fennel (I love my job), so I decided to create a tasty side dish for our database. I came up with Parmesan Roasted Fennel, which is super easy to make and, holy cow, delicious. I mean, everything tastes better with a little cheese, right? I hope you guys enjoy this recipe! Ingredients : 2 large fennel bulbs (approx. 20 ounces) 1 tbsp extra virgin olive oil 1/4 cup gr