Fennel Side Dish With Garlic and Parsley

Steps

1. 1Preheat oven to 450F. Halve fennel bulbs lengthwise and remove cores; chop 2 tablespoons of fronds and set aside.
2. 2Place cut sides of each bulb together; wrap tightly in foil packet. Arrange packets on baking sheet. Roast for 25 to 30 minutes, until crisp-tender, or longer if softer texture is desired. Wearing protective gloves, transfer to cool baking sheet and open the packets completely to stop the cooking. When fennel is cool enough to handle, drain well and cut each half lengthwise into -inch slices. (Do not be concerned if the layers of the slices separate.)
3. 3Heat large nonstick skillet over medium heat.
4. 4Add oil in a little pool; do not spread it around. When hot, add garlic and parsley to the pool; cook about 1 minute, gently stirring to coat without dispersing pool. When garlic mixture is fragrant, spread over entire skillet and add fennel. Season to taste with salt and pepper and increase heat to medium-high. Cook for 5 minutes, stirring and tossing often, until fennel is lightly browned.
5. 5Sprinkle with chopped fronds and serve immediately.