Roasted Fennel with Parmesan

• ¼ cup olive oil

• 2 large or 4 small fennel bulbs

• salt and pepper to taste

• ¾ cup Parmesan cheese shredded

• 1 tbsp fennel fronds chopped for garnish

Lightly oil a 9"x 13" baking dish. Remove tops and root end from fennel bulbs. Slice bulbs into 1/3" slices. Reserve fronds for garnish and save the rest for another use. Lay sliced fennel in an even layer in the baking dish. Drizzle with oil. Sprinkle with salt and pepper. Sprinkle Parmesan over all. Cover pan with foil and bake at 375º for 45 minutes until fennel is fork tender. Remove foil and bake for another 10 minutes until top is browned. Garnish with chopped fennel fronds. Serve hot.

Serves 6 to 8.