Roasted Fennel with Parmesan

from the Barefoot Contessa Cookbook
via Dick Lonergan

serves 4

4 large fennel bulbs, cleaned
1/2 cup good olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese (1/2 cup if grating with a microplane)

Preheat the oven to 400 degrees.

Remove stems from the fennel and slice the bulb in half lengthwise. Remove the fronds from the stems and reserve some for use as a garnish. With the cut side down, slice the bulb vertically in 1/2 inch thick slices, cutting right through the core. Spread the fennel slices on a baking sheet and coat with olive oil, salt, and pepper. Toss with your hands until all slices are covered with oil.

Roast the fennel slices for about an hour, turning after 30 minutes, until the edges are crisp and brown and the inside is tender. Sprinkle with Parmesan cheese and roast for 5 more minutes. Taste to see if more salt and pepper are needed. Garnish each plate with some fennel fronds before serving.

Fennel has a distinctly licorice flavor when raw, but it is mild and sweet when cooked.