Roasted fennel is easy and delicious–not to mention beautiful and rustic. Fennel has an extraordinarily complex taste, and you’ll be convinced that this dish contains more than one ingredient. Read the original post here.
1 large bulb fennel
Trim the fennel: remove the outermost husk and reserve it. Cut the remaining bulb into 8 wedges. Brush the wedges with olive oil, arrange them on a baking sheet, and roast for about 40 minutes.