Roasted Fennel with Rye Crumble

By Leite's Culinaria

Ingredients

6 tablespoons (3 oz) unsalted butter (melted, divided)
1 tablespoon fresh lemon juice
1 1/4 teaspoons table salt (divided)
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper (divided)
2 large fennel bulbs (stalks discarded, bulbs halved and cut into 1-inch (25-mm) wedges)
3 ounces (3 cups) rye bread (cut into 1-inch (25-mm) pieces)
1 ounce (1/2 cup) Parmesan cheese (grated)
1 teaspoon caraway seeds

Prep Time15mins
Cook Time45mins
Servings6

Instructions

Adjust oven rack to middle position and preheat oven to 425°F (220°C).

In a large bowl, whisk 3 tablespoons melted butter, lemon juice, 1 teaspoon salt, thyme, and 1/4 teaspoon pepper together. Add fennel and toss to coat.

Arrange fennel cut side down in a single layer in a 13- by 9-inch (33- by 23-cm) baking dish. Cover dish with aluminum foil and bake until fennel is nearly tender, 25 to 30 minutes.

Meanwhile, in a food processor, pulse bread, Parmesan, caraway seeds, remaining 3 tablespoons melted butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to coarse crumbs, about 20 pulses.

Remove foil from dish and sprinkle fennel with breadcrumb mixture. Continue to bake, uncovered, until fennel is tender and topping is browned and crisp, 15 to 20 minutes. Let cool for 5 minutes before serving.