Simple Roasted Fennel

By: Marge Perry & David Bonom


2 fennel bulbs trimmed and cut into 1/2-inch thick wedges
2 tablespoons of extra virgin olive oil
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper


  1. Preheat the oven to 425°F. Lightly oil a large baking sheet.
  2. In a large bowl combine the fennel, oil, salt, and pepper; toss well to coat. Arrange fennel on prepared baking sheet in a single layer. Roast until the fennel is tender and browned, turning once, 25 to 30 minutes. Serve warm or at room temperature.