Ingredients:

• 4 tablespoons olive oil
• 4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved
• Salt and freshly ground black pepper
• ⅓ cup freshly shredded Parmesan

Directions:

1. Preheat the oven to 375 degrees F.
2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
3. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
4. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.