Roasted Rosemary and Parm Fennel

I saw this one and knew, just knew I was going to have to try this one.
I personally love fennel, but I'm not so sure about hubby.  
You see he doesn't really "do" vegetables unless it is a salad.
We shall see how he does with this one, since fennel just screams Fall to me.

Yield: 2
Serving Size: 1/2 cup

Ingredients

• 2 medium fennel bulbs, cut into quarters
• 2 large shallots, cut into quarters lengthwise
• 3 garlic cloves, peeled, roughly chopped
• 2 tbsp. salted butter
• 1 tbsp. fresh rosemary, roughly chopped
• ¼ tsp. kosher salt
• Grated Parmesan for garnish

Instructions

1. Preheat oven to 425° F.
2. On the UltraPro Oven Plate arrange fennel and shallots.
3. In the small 1-cup Micro Pitcher add garlic, butter, rosemary and salt. 
4. Microwave on high power 30 seconds or until butter is melted.
5.  Pour butter mixture over fennel and shallots.
6. Place oven plate in oven. 
7. Roast 25 minutes or until fennel is soft and slightly caramelized. 
8. Remove plate from oven (carefully it will be hot), garnish with freshly shaved Parmesan before serving.