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Makes 4 (side dish) servings


  • 4 T olive oil
  • 4 fennel bulbs, cut into 1/4″ slices, reserve fronds
  • 1/3 cup shredded Parmesan cheese
  • Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Lightly oil the bottom of a baking sheet. Arrange the fennel in an even layer on the baking sheet. Sprinkle with salt, pepper and Parmesan. Drizzle with oil.
  3. Bake until the fennel is fork tender, about 35 to 45 minutes.
  4. Chop 2 tsp. of the fennel fronds and sprinkle over the roasted fennel to serve.