Roasted Fennel With Parmesan

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Roasted Fennel With Parmesan

 

4 tablespoons olive oil, plus more for the baking dish

4 fennel bulbs, cut vertically into 1/3-inch slices, fronds reserved

1/2 teaspoon salt

dash salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan cheese

 

Heat the oven to 375 degrees. Lightly oil a 13 by 9 inch baking dish. Arrange

the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan

cheese. Drizzle with the oil.

Bake until the fennel is fork-tender and golden brown, about 50 minutes.

Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted

fennel and serve.

Makes 4 to 6 servings.

 

 

 

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