Baked Fennel with Parmesan and Thyme

• 3 fennel bulbs, trimmed and split lengthwise
• 1 tablespoon unsalted butter, room temperature, plus more for dish
• Coarse salt and ground pepper
• 1/3 cup grated Parmesan cheese
• 4 sprigs thyme

1. Preheat oven to 450F.
2. Bring a medium pot of water to a boil, and cook fennel until tender, about 15 minutes.
3. Transfer fennel, cut side down, to paper towels and let drain 5 minutes.
4. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon butter.
5. Season with salt and pepper and sprinkle evenly with Parmesan and thyme.
6. Bake until cheese is golden brown, about 20 minutes.
7. Serve warm.
8. (Per Serving)
9. Calories: 89
10. Fat: 5.3g (3.2g Saturated Fat)
11. Protein: 3.2g
12. Carbohydrates: 8.8g
13. Fiber: 3.7g

fennel bulbs, unsalted butter, salt, parmesan cheese, thyme

Taken from www.epicurious.com/recipes/food/views/baked-fennel-with-parmesan-and-thyme-387584 (may not work)