+
0 (0)

Vegetables, Vegetarian

Roasted fennel with Parmesan

GIADA DE LAURENTIIS' first book, "Everyday Italian," based on her popular Food Network show, has been holding steady on bestseller lists since its publication last year. Just arriving in bookstores is a follow-up, "Giada's Family Dinners" (Clarkson Potter, $32.50). Lavishly ... Read more

Total time: 1 hour | Serves 4 to 6
  • 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
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan cheese

Step 1Heat 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.

Step 2Bake until the fennel is fork-tender and golden brown, about 50 minutes.

Step 3Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Note: Adapted from "Giada's Family Dinners" by Giada De Laurentiis.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Spring sauté
Stuffed acorn squash
Brussels sprouts with bacon and chestnuts
Shiitakes and corn en papillote