6 lg. bulbs fennel, trimmed
1/4 c. olive oil
Salt and pepper
1 c. grated Parmesan or Romano

Heat oven to 400 degrees. Blanch whole fennel bulbs in boiling water for 10 minutes and drain. Halve the bulbs lengthwise; arrange in roasting pan; cut side down. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes. Sprinkle with cheese. Return to oven and roast for another 10-20 minutes.