Roasted Fennel with Parmesan

2.5 lbs fennel

3 Tbsp. olive oil

1 tsp. fennel seeds, crushed

3 garlic cloves, finely minced

pinch of crushed red pepper

1/2 cup coarse bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup finely chopped tender herbs like parsley and fennel fronds

Preheat the oven to 375°. Trim off the fennel stalks, reserving some of the feathery leaves for garnish. Make a thin slice on the bottom of each bulb to clean the root end, but keep the base intact. Use a vegetable peeler to pare the outer layer of the bulb, removing any discolored and tough, stringy parts. Slice into ½-inch thick wedges. Boil the fennel for 1 minute in a pot of lightly salted water. Drain well and pat dry. Put the fennel in a shallow baking dish. Combine the olive oil, fennel seeds, garlic, chili and ½ teaspoon salt in a small bowl. Pour the oil mixture over the fennel and toss well so that each piece is evenly coated. Sprinkle the fennel with the parmesan and top with bread crumbs. Bake 25-30 minutes, until the fennel is tender, and the breadcrumbs are browned. Sprinkle with the parsley and some of the fennel frond leaves and serve.