- 4 tablespoons olive oil
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
- 1/3 cup freshly shredded Parmesan cheese
- Coarse salt
- Freshly ground black pepper
Step 1: Preheat the oven to 375 degrees F.
Step 2: Lightly oil the bottom of a 9 x 13 glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
Step 3: 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.