Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2003
- 2 medium fennel bulbs, (8 ounces each)
- 1 tablespoon olive oil
- Coarse salt and ground pepper
Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.