Roasted Fennel

By courtneyepowell

Ingredients

• 2 large fennel bulbs, sliced into 4-8 wedges
• Sea salt and ground black pepper to taste
• 1 T olive oil
• 1/3 c grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400.

Fill a large pot halfway with water and bring to a boil. Add fennel wedges and cook 5 mins. Drain well and let cool slightly. Place in a square pan. Sprinkle with salt and pepper, then toss with oil.

Cook in oven for 30 mins or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5 mins. Serve immediately.