Fennel under a Parmesan crust

Ingredients:

• 2 fennel bulbs
• 3 tbsp. l. olive oil
• 1 tbsp chopped thyme
• 0.5 tsp salt
• Pinch red pepper flakes
• 1/4 cup finely grated Parmesan

Preparation:

1. Cut the fennel into 2.5cm wedges, place on a baking sheet and toss with 3 tbsp olive oil, 1 tbsp chopped thyme, 1/2 tsp salt and a pinch of red pepper flakes. Cover with foil and bake at 425°F (220°C) for 20 minutes.
2. Remove foil and stir; continue baking until tender and golden brown, about 15-20 minutes, sprinkling with 1/4 cup grated Parmesan cheese during the last 5 minutes of cooking.