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Roasted Fennel and Pears with Parmigiano-Reggiano and Tarragon Recipe

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This recipe for Roasted Fennel and Pears with Parmigiano-Reggiano and Tarragon is from Mom's Delectable Delights!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds fennel (@ 2 large), trimmed, quartered, cored and cut in 1/2" pieces
2 Bartlett pears, halved, cored and cut in 1/2" pieces
4 Tble. extra-virgin olive oil (divided)
1 Tsp. chopped fresh thyme
Kosher Salt and freshly ground black pepper
2 Tble. balsamic vinegar
16 shaved strips of Parmigiano-Reggiano cheese
Directions:
Directions:
Preheat oven to 425º.
In a large bowl, toss the fennel, pears, 2 Tble. oil and the thyme. Sprinkle generously with salt and pepper, about 1/2 tsp. of each.
Transfer to an 11 x13" pan and roast, flipping fennel and pears every 10 minutes or so, until they are tender and browned in places, about 30 minutes.
Transfer to a serving platter and toss with the tarragon, balsamic vinegar and the remaining 2 Tble. oil. Top with the Parmigiano-Reggiano and serve immediately.
Number Of Servings:
Number Of Servings:
4 side dishes
Preparation Time:
Preparation Time:
Total: @ 1 hr.
Personal Notes:
Personal Notes:
If done before rest of meal, keep warm and wait until serving to toss with tarragon, vinegar, oil and cheese.
This dish is fabulous wit the stuffed Pork Rib Roast with Cranberry-Apricot Stuffing!

 

 

 

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