Roasted Fennel With Parmesan

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

Dash salt and freshly ground black pepper

¹/3 cup freshly shredded Parmesan cheese
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.

Bake until the fennel is fork-tender and golden brown, about 50 minutes.

Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. Makes 4 to 6 servings.

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