Preheat the
oven to 350 degrees. Trim the tops and the feathery, dill-like fronds
from the fennel bulb and discard. Cut the fennel bulb into thick slices
through the base. Lightly grease the bottom of a small roasting pan or
ovenproof skillet with half of the oil. Arrange the fennel in a single
layer in the pan with the curved side up, and season with the salt and
pepper. Drizzle the remaining oil over the fennel.
Roast the
fennel for 20 minutes. Turn the fennel over and season the other side.
Sprinkle the cheese on top and roast until the fennel is tender when
pierced and the cheese is bubbling, 10-15 minutes more. Serve hot.
Makes 4
servings
Like so many
vegetables, this anise-flavored bulb takes particularly well to
roasting. Here it is simply roasted with a drizzle of olive oil, seas
salt, and freshly ground pepper and then topped with a dusting of
Parmesan cheese. Serve the fennel on its own or use as an accompaniment.
