Roasted Fennel with Rye Crumble

Name: Roasted Fennel with Rye Crumble
Ingredients: 6 tablespoons, unsalted butter, melted; 1 tablespoon, lemon juice; ¼ teaspoon, dried thyme; , Salt and pepper; 2 , fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges; 3 ounces, rye bread, cut into 1-inch pieces (3 cups); 1 ounce, Parmesan cheese, grated (½ cup); 1 teaspoon, caraway seeds

Breads
Holiday
Thanksgiving

These subtly caramelized wedges of perfectly roasted fennel make an elegant tableside presentation, especially when capped with something a little indulgent and a little surprising: a hearty rye bread crumble starring a generous amount of earthy caraway seeds and nutty Parmesan.

SERVES 4 to 6

TIME 1¼ hours

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