Ingredients
Equipment
Method
- Prep: Preheat the oven to 400°F. Coat a large baking sheet or sheet pan with a little olive oil or line with parchment paper for easy cleanup. Wash and trim the fennel bulbs, leaving only the round bulbs and slicing off the tough bottoms. Slice each bulb into 1-inch thick half-moons.
- Coat: Place the sliced fennel into a mixing bowl, add the oil and use a large spoon to coat all of the surfaces.
- Roast: Spread the fennel slices out evenly across the baking sheet, sprinkle salt and pepper over the fennel to taste, and roast for 35-40 minutes or until golden brown with crisp edges.
- Enjoy: Serve immediately, and enjoy!
Nutrition
Notes
Storage: Roasted fennel will stay fresh in an airtight container in the fridge for up to 2 days; it does not stand up well to freezing.
