Ingredients
- 2 large fennel bulbs
- 1/4 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan shavings
Directions
Preheat the oven to 400 degrees F.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
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By weatherproof
on October 20, 2011
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So tasty! I used my Pyrex glass dish to roast my Fennel and it worked better than the baking sheet. I omitted the salt since the parmesan tends to taste a bit salty to me. This dish was so delicious. Be careful not to over-roast the Fennel, doing so will make it chewy. This recipe is definitely a keeper.
By tjack1931_385495
Federal Way, WA
on October 19, 2011
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great Taste
By laregister
East Texas
on October 17, 2011
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Thank you, Ina. I did this last night for company, along with sliced beets, radishes cut in half, carrots and cauliflower. I also used Feta cheese, then tossed some Parmesan on for good measure. Everyone thought they were great, and our neighbors had never had Fennel before. My husband just knew everything was going to be ashed, but not so. Everything was cut to size, since some vegetables take longer than others to cook, and I had experimented a little previously. The cauliflower and radishes were a first for me, and I just thought that if nobody liked something, they didn't have to try it. Wonderful recipe and a keeper.
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