Roasted Fennel With Parmesan - Giada De Laurentiis
- Reviews 8
Ready In: 55 mins
Serves: 4-6
Ingredients
- 4 fresh bulbs of fennel
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 1⁄3 cup freshly shredded parmesan cheese
- 4 tablespoons olive oil
Directions
- Preheat the oven to 375 degrees F.
- Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
- Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
- Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
- Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
- Sprinkle with the salt and pepper, then with the Parmesan.
- Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
- Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
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