4 to 6
Adapted from "Giada's Family Dinners" by Giada De Laurentiis.
4 tablespoons olive oil, plus more for the baking dish
4 fennel bulbs, cut vertically into 1/3-inch slices, fronds reserved
1/2 teaspoon salt
1/8teaspoon freshly ground black pepper
1/3 cup freshly shredded Parmesan cheese
1. Heat the oven
to 375 degrees. Lightly oil a 13-by-9-inch baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. Drizzle with the oil.
2. Bake until the fennel
is fork-tender and golden brown, about 50 minutes.
3. Chop enough fennel
fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Each of 6 servings: