Baked Fennel with Parmesan and Thyme

Preheat oven to 450 degrees.

Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes.

Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter.

Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme.

Bake until cheese is golden brown, about 20 minutes.