Ingredients:
3 medium bulbs fennel, fronds reserved
4 cups milk
4 tbsp. unsalted butter
1 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper,
to taste
1 cup freshly grated Parmesan

Directions:

1. Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.
2. Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

From Serious Eats

Ingredients:
1 tablespoon cider vinegar
1/4 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon water
1 medium fennel bulb, finely diced (about 1 cup)
1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
8 ounces baby plum tomatoes, finely diced (or whatever tomatoes you got at the share)
2 (14.5-ounces) cans of Puy lentils, drained and rinsed
1 tablespoon fresh thyme
2 tablespoons fresh basil

Directions:
In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.

From Food Network

This recipe is incredibly easy and takes under an hour! Adjust recipe to the amount of fennel bulbs you have

Ingredients:
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Directions:

1. Preheat the oven to 375 degrees F.
2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
3. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.