- 4 Tablespoons olive oil
- 2 fennel bulbs, cut horizontally into 1/3-inch thick slices
- Salt and freshly ground pepper
- 1/3 cup freshly shredded parmesan
Preheat oven to 375°F.
Lightly oil the bottom of a 13x9x2 inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with 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.