Roasted Fennel with Parmesan

Ingredients

  • 2 Tablespoons olive oil
  • 1 fennel bulb, cut horizontally into 1/3-inch thick slices
  • Salt and freshly ground pepper
  • 1/4 cup freshly shredded parmesan

Directions

  1. Preheat oven to 375°F.
  2. Lightly oil the bottom of a 13x9x2 inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with 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: William Sonoma, tested by Andrea Chavez

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Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420