Prep: 1. Preheat oven to 400. 2. Remove stems of fennel and slice bulb in half lengthwise. 3. With cut side down, slice vertically into 1/2-inch-thick slices, cutting right through core. Make: 1. Spread fennel slices on a baking sheet, coat with olive oil, salt and pepper and toss with hands. 2. Roast fennel for ~45 min., turning once after 25 min., until edges are crisp and brown. 3. Season with salt and pepper, if needed.
If you like, add freshly grated parmesan about 5 minutes before the fennel is done roasting.