Ingredients

2 medium fennel bulbs, (8 ounces each)

1 tablespoon olive oil

Coarse salt and ground pepper

Preparation

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.