Wednesday, September 19, 2007
Roasted Fennel with Parmesan
I've been on a Giada DiLaurentiis kick lately. Well, I guess I shouldn't say lately, because I use her recipes more than anyone else. I just like a lot of the things she makes I guess. This has to be one of my favorites though. I could have eaten the whole dish all by my self. I will definately be buying more fennel soon!
Roasted Fennel With Parmesan
Recipe courtesy Giada De Laurentiis
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
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. 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.