- Serves: 2 servings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- 2 large bulbs organic fennel
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1/4 cup parmesan cheese
Preheat the oven to 400 degrees Fahrenheit.
Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1/2 inch thick slices and arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap.
In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel, then sprinkle the thyme, salt and pepper over the top to ensure they are all well seasoned.
Roast the fennel in the oven for 25 minutes. After 25 minutes sprinkle parmesan over the fennel and then return the tray to the oven to bake for another 10 minutes.
After 35 minutes of baking the fennel should be tender and caramelized on the edges (cook for another 5-8 minutes if its not yet tender). Serve warm.