BAKED FENNEL WITH RED PEPPER FLAKES & PARMESAN CHEESE

 ~ From the Oven to the Table: Simple Dishes That Look After Themselves, written by Diana Henry

4 fennel bulbs

3 T. olive oil

2 garlic cloves, finely grated

1 T. fennel seeds, coarsely crushed

1 T. red pepper flakes

salt and pepper, to taste

1/2 c. finely grated parmesan

Preheat oven to 450 degrees. Trim the tops of the fennel bulbs, then slice in half and remove any thick or discolored leaves. Keeping the base of each wedge intact, slice each half into 3/4-1 inch thick wedges. Transfer to bowl and mix with oil, garlic, fennel seeds, red pepper flakes, salt, pepper, and any remaining little fronds. Put into baking dish and cover with foil.

Bake 20 minutes or until bottoms are pale gold. Remove foil, sprinkle with parmesan, and return to oven for 10-15 minutes or until tender when pierced with knife and top is golden. 

Notes: This is pretty spicy made as directed, so cut back on the red pepper if you prefer things toned down a bit.