Roasted Fennel Bulbs

This one was rather interesting.  I've never actually seen a real live fennel before one came in my produce box, and was somewhat at a loss as to how to use it.  (Truthfully, I didn't know what it was; I took a picture, sent it to my daughters, and asked if anyone could identify it.)  Enter the great and powerful G-- search engine.  This was a suggestion, adapted to my own idiosyncrasies, of course, and we rather enjoyed it.

ROASTED FENNEL BULBS

Fennel Bulbs
vegetable oil
parmesan
garlic salt
fresh ground black pepper

Cut off the fennel fronds and set them aside.  They can be used for garnish or added to other recipes (or so I'm told).  Slice the fennel bulb about 1/4" thick, side to side.  Lightly brush both sides of the bulb with vegetable oil.  Mix together the parmesan, garlic salt (I use Lowry's low sodium), and pepper.  Sprinkle on one side of the slice, lay it down on a greased baking sheet, then sprinkle the mix on top.  Repeat for all of your slices.  Roast at 350F to 400F (wherever you have your oven set) for 10 to 15 minutes, until the tops are browned.  Chop some of the feathery little fronds and sprinkle on top of the roasted bulbs, just for the sake of pretty.

That's it!  Easy peasy (although not necessarily summer friendly).  We had a day where it only got to be 65 and rainy, so this was a good choice for that day.  I'm going to be making it again soon, given that I got more fennel in this week's box.

Happy Weekending, everyone!