Ingredients:

  • 2 large fennel bulbs, fronds removed and reserved, bulbs sliced ½ inch thick (about 700g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon lemon juice (15ml) (Optional)
  • 2 tablespoons grated Parmesan cheese (15g) (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the fennel bulbs, reserving the fronds. Slice the bulbs lengthwise into ½-inch thick wedges.
  2. In a large bowl, toss the sliced fennel with olive oil, salt, and pepper until evenly coated.
  3. Spread the fennel in a single layer on a baking sheet. Roast for 30-40 minutes, flipping halfway through, until tender and golden brown around the edges.
  4. Remove from oven. If desired, toss with lemon juice and Parmesan cheese.
  5. Chop the reserved fennel fronds and sprinkle over the roasted fennel. Serve immediately.