Roasted Fennel with Parmesan

Fennel is one of those vegetables that is underappreciated in the US. Raw, it tastes like a celery stalk did it with a black licorice. Cooked, the flavor mellows and is a great match for the salty Parmesan.

ingredients

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

directions

1
Preheat the oven to 375 degrees F.
2
Lightly oil the bottom of a 13 by 9 by 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.

Source: Jana Snyder