Roasted fennel with Parmesan

Total time: 1 hour

Servings: 4 to 6

Note: Adapted from “Giada’s Family Dinners” by Giada De Laurentiis.

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

1/8teaspoon freshly ground black pepper

1/3 cup freshly shredded Parmesan cheese

1. Heat 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.

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

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

Each of 6 servings: 147 calories; 4 grams protein; 12 grams carbohydrates; 5 grams fiber; 11 grams fat; 2 grams saturated fat; 4 mg. cholesterol; 342 mg. sodium