Roasted Fennel

Fennel is a wonderfully versatile vegetable. It resembles a peeled onion bulb that someone has pressed between their hands so it’s no longer round, with a green celery-like stalk and dill-ish fronds.

Ingredients:

•     1.25 lbs fennel bulb (about 2 bulbs)
•     2 tbsp olive oil (or avocado oil)
•     1/2 tsp salt
•     1/4 tsp black pepper

Directions:

1. Preheat the oven to 400F.
2. Cut the bottom and tops off each fennel bulb. Save the scraps for vegetable stock, or discard.
3. Prop the fennel up on its flat bottom side, then cut straight down in 1/4″ thick slices.
4. Place the fennel in a bowl, and toss with the olive oil, salt, and pepper.
5. Scrape the fennel out onto a sheet pan, including any leftover oil in the bowl, and spread in a single layer.
6. Roast for 30 minutes, until tender and slightly golden on the edges.
7. Flip all the fennel over, and roast for another 10 minutes, to caramelize further. Enjoy!