Roasted Fennel

• 2 bulbs fennel, stalks removed
• 2 teaspoons extra virgin olive oil
• juice from 1 lemon
• sea salt and black pepper

Servings: 4


Heat oven to 375° F. Slice fennel bulbs into several thin wedges. Brush all over with extra virgin olive oil and arrange in a glass or ceramic baking dish. Sprinkle with sea salt and black pepper and drizzle with lemon juice. Bake for 25-30 minutes, until tender, turning the slices after about 15 minutes.