by Hara Dretaki
- 1 fennel bulb
- 3 tablespoons extra virgin olive oil
- Half teaspoon freshly ground black pepper
Preheat the oven to 425°. Line a rimmed sheet pan with a piece of parchment paper. slice fennel bulb into thin slices. in a medium-sized mixing bowl, season fennel with salt and pepper, add olive oil, and toss. Arrange fennel in one layer on the sheet pan and roast until very tender and slightly darkening in color, about 20 to 30 minutes. While fennel is roasting, you can toss it once or twice, depending on the crunchiness you are looking for.
Recipe yields 3 cups