Roasted Fennel with Parmesan


  • 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.