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Roasted Fennel with Parmesan


  • 2 bulbs Fennels large

  • 0.25 cup good Olive Oil

  • 0.5 teaspoon Kosher Salt

  • 0.25 teaspoon freshly ground black pepper

  • Shavings of Parmesan Cheese


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

  • 3.

    Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

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