Ingredients
3fennel bulbs
2tbspolive oil
kosher salt and black pepper,to taste
lemon wedges,for serving, optional
Preparation
Preheat the oven to 400 degrees F.
Cut the tops off of the fennel bulbs, if present. Rinse the bulbs, then remove any damaged or thick outer layers.
Cut fennel bulb into ½-inch wedges. Toss with olive oil and season with salt and pepper.
Place the fennel on a parchment-lined pan, then roast for 30 to 35 minutes or until tender-crisp.
Remove from the oven and squeeze lemon overtop. Serve warm, and enjoy!
