Roasted Fennel

Roasted Fennel 3 bulbs fennel3 bulbs fennel 2 tablespoons olive oil2 tablespoons olive oil kosher salt & black pepper to tastekosher salt & black pepper to taste lemon wedges for serving, optionallemon wedges for serving, optional Preheat oven to 400°F. Cut the tops off of the fennel bulbs if they're present *see note. Rinse bulbs, remove any damaged or thick outer layers. Cut fennel bulb into ½" wedges. Toss with olive oil and season with salt & pepper. Place fennel on a parchment-lined pan and roast 30-35 minutes or until tender-crisp. Remove from the oven and squeeze lemon overtop if desired. Serve warm. Recipe Notes Option: Sprinkle 2 tablespoons parmesan cheese over fennel and broil 1-2 minutes if desired. Do not discard the stalks and fronds (tops of the fennel/feathery leaves). They can be reserved and added to salads, soups, or stir-fries.