2 large fennel bulbs, sliced into 4 to 8 wedges
salt and pepper to taste
1 Tbs. olive oil
1/3 cup grated Parmesan
Instructions:
Preheat oven to 400 degrees.
Fill a large pot halfway with water and bring to a boil. Add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in a square pan. Sprinkle with salt and pepper, then toss with oil.
Cook in oven for 30 minutes or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5 minutes. Serve immediately.
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