- 4 tablespoons olive oil
- 2 tbsp. fennel seeds, ground
- 1 minced garlic clove
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
- Himalyan Salt and freshly ground black pepper
- 1/2 tsp chilli flakes
- 1/3 cup freshly shredded Parmesan cheese (optional)
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, chili, fennel seeds. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. Once cooked, sprinkle some parmesan cheese (optional).
Serve alongside your protein of choice!