Serves 4 to 6
-4 T. olive oil
-4 fennel bulbs, cut horizontally into 1/3-inch thick slices, reserve fronds
-salt and freshly ground black pepper
-1/3 c. freshly shredded Parmesan
Preheat the oven to 375°.
Lightly oil the bottom of a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish.
Sprinkle with salt and pepper, then with the 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. Enjoy!
Adapted from Giada De Laurentiis, Everyday Italian, The Food Network