Fennel was not a vegetable we ate a lot of growing up but as an adult, and as a member of the produce mecca of the land known as northern California, I've grown to simply adore fennel. I actually quite dislike licorice flavor as odd as that is and since fennel is reminiscent of this flavor profile, I found it surprising how much I love it. But once roasted, the flavor mellows, develops hints of caramel, which when mixed with the cheese bite of the Parmesan, blew my mind. This is such an easy vegetable side.
Roasted Fennel with Parmesan
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.