Roasted Fennel With Parmesan
- 4 tablespoons olive oil
- 4 fennel bulbs cut horizontally
- into 1/3"-thick slices, fronds reserved
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup freshly-shredded Parmesan
Preheat the oven to 375 degrees.
Lightly oil the bottom of a 13- by 9- by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
This recipe yields 4 to 6 servings.