Roasted Fennel with Parmesan and Thyme

4 Tbls olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, reserve fronds
Salt and pepper
1/3 cup shredded parmesan
4-6 sprigs thyme

Preheat oven to 375°


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. Lay thyme sprigs on top.



Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.


From the recipe file of
Full Moon Natives