2 large bulbs fennel (3 if bulbs are small)
1/4 cup extra virgin olive oil
Kosher salt and fresh ground pepper
Shaved fresh Parmesan cheese

Preheat the oven to 400 degrees F. Lightly oil the bottom of a shallow baking pan.

Remove the fronds and stems of the fennel and reserve some of the fronds. Slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 45-60 minutes, turning them once after about 230 minutes, until the edges are crisp and brown (do not burn). Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.