Roasted Fennel with Lemon-Parmesan Vinaigrette
Keeping a tiny piece of the centre core in each fennel wedge makes it pretty for presentation, but it’s not crucial. Even if the wedges fall apart, they’re still tasty.
3 fennel bulbs
2 Tbsp. butter
1 Tbsp. lemon zest
3 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. honey
½ tsp. Dijon mustard
¼ cup finely grated Parmesan
Position oven rack in bottom of oven. Preheat to 375F. Cut each fennel bulb into 8 wedges (about ¾-inch thick), leaving cores intact. Reserve green feathery fronds for garnish. Arrange fennel on a large rimmed baking sheet. Rub wedges with room temperature butter until completely coated. Roast, flipping halfway through, until edges are golden brown, about 30 minutes. Transfer to a platter. Whisk lemon zest with juice, oil, honey and Dijon mustard in a large bowl. Season with pepper. Drizzle over fennel, then sprinkle with Parmesan and reserved fronds.
