Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
¼ teaspoon crushed red pepper
2 medium fennel bulbs (about 12 ounces each; see Tip), preferably with fronds attached
⅛ teaspoon salt
¾ cup finely grated Parmesan cheese
Position rack in upper third of oven. Preheat broiler to high.
Mix oil and crushed red pepper in a small bowl. Trim stalks off fennel and discard, reserving fronds for garnish. Stand the fennel upright and cut the bulb lengthwise into ½-inch-thick slices. Arrange the slices in a single layer on a rimmed baking sheet. Brush with the oil mixture and sprinkle with salt. Broil until charred and tender, about 8 minutes. Sprinkle evenly with cheese. Broil until the cheese is bubbly, 1 to 2 minutes. Serve topped with chopped fronds, if desired.
Tip: Fresh fennel is sometimes confused with similarly flavored anise and can even be labeled that way in stores. They're actually different plants. (The only part of the anise plant that's usually sold are its seeds.)
129 calories;9 g fat(2 g sat); 4 g fiber; 10 g carbohydrates; 3 g protein; 32 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 1,243 IU vitamin A; 14 mg vitamin C; 118 mg calcium; 1 mg iron; 261 mg sodium; 499 mg potassium
Vitamin A (25% daily value), Vitamin C (23% dv)