Roasted Fennel with Parmesan

Ingredients

• 1/3 cup extra-virgin olive oil, plus more for the baking dish
• 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
• 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
• 1 teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 1 clove garlic, sliced
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons pomegranate seeds

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