Roasted Fennel with Parmesan

https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe-1943604

Recipe 

  • Level:Easy
  • Total:55 min
  • Prep:10 min
  • Cook:45 min
  • Yield:4 to 6 servings

Ingredients

 

(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).


4 tablespoons olive oil

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

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan


  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of  the fennel. 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.
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