ROASTED FENNEL WITH GARLIC AND PARMESAN CHEESE

SERVES 4

It had been years since I first tried fennel bulb and, I must admit, I wasn’t too fond of it back then. Perhaps it was the preparation, which I do not recall. However, always willing to experiment, and since I use and enjoy the flavor fennel seed in many preparations, I tried it again with this Italian-inspired recipe, and I love it. The fennel becomes quite sweet, with a hint of anise or licorice, just enough to make a very refreshing flavor. This is a quick, easy, healthy and delicious side dish.

• 2 large fennel bulbs with fronds
• 1 large clove garlic, thinly sliced
• Salt and pepper to taste
• 2 tablespoons freshly grated Parmesan cheese
• About 1 tablespoon olive oil
• 2 teaspoons chopped fennel fronds

Preheat oven to 375° F. Spray or rub a 9x9, or similar size shallow-sided baking dish with olive oil. To prepare the fennel, first cut the stems off the top of the bulbs and set aside. Cut a thin slice off of the root end of the bulbs and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Lay the slices into the prepared pan, overlapping slightly as needed. Sprinkle with the garlic, salt and pepper, then top with the Parmesan cheese. Drizzle all over with the olive oil. Bake until the fennel is very tender, about 45 minutes. (If you would like a browner top, place under a hot broiler for a few minutes. Make certain you have a broiler-safe pan.) Chop the fronds and sprinkle over the top. Serve hot or room temperature.

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