Roasted Fennel With Parmesan - Giada De Laurentiis

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.

3. 3

   Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.

4. 4

   Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.

5. 5

   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.

6. 6

   Sprinkle with the salt and pepper, then with the Parmesan.

7. 7

   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.

8. 8

   Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.