Trim of and discard stalks and 1/2 inch off bottom of fennel bulbs. Cut in half Cut into 1/2 inch slices and place in a 9x13 pan.
Add oil thyme salt and pepper and mix well using your hands. Roast at 400 for 20 min. Remove from oven and sprinkle with parmesan. Bake for 15 to 20 min. more until fennel is well done and starting to carmelize around edges.
8 gr carb 3.2 fiber 95 cal 6 servings
Originally Submitted
2/25/2012
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