Recipe courtesy of Ina Garten

Roasted Fennel with Parmesan

Name: Roasted Fennel with Parmesan
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H8M0.000S
Yield: 3 servings
Cuisine: european
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

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Level: Easy
Total: 1 hr 8 min

Prep: 8 min
Cook: 1 hr

Yield: 3 servings

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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.