Directions

• Preheat oven to 450 and prepare a half sheet pan (18 x 13) with parchment paper or foil.
• Trim fennel by cutting off the base and the fronds. Stand fennel up on the cutting board and slice vertically into (4) 1/2 inch thick pieces and place on sheet pan. Trim base off cabbage. Cut cabbage vertically, keeping core intact. Cut each half into quarters and again into eighths. Arrange on sheet pan with fennel. Rub veggies with 3 tbsp oil, 1/2 tsp salt and several cranks of black pepper. Roast on middle rack oven for 25 minutes, or until soft and brown at edges.
• While veggies cook, toast pine nuts in a skillet over medium-high heat until light brown. Prepare dressing following instructions below.
• Make balsamic glaze by heating balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. Stir to dissolve sugar completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.
• When cabbage/fennel are done, remove from oven and allow to cool to room temperature. Arrange cabbage/fennel on a platter and drizzle with dressing and balsamic glaze, then scatter pine nuts and Parmesan cheese on top.
• Lemon Caper Dressing
• Combine all ingredients except oil, salt, and pepper in blender or food processor, and pulse until garlic is chunky and capers finely chopped. With motor running, drizzle in grapeseed oil, then olive oil, and season as desired with Kosher salt and pepper.