Print

Servings 4
Author Giada De Laurentiis

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

Instructions

  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.

  3. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.