2 medium fennel bulbs
1 tbsp olive oil
Coarse salt and fresh ground pepper
Preheat oven to 425 degrees. Trim the fennel bulbs. Halve the bulbs lenghtwise, the slice lengthwise into 1/2 inch strips. Toss the fennel with olive oil on a rimmed baking sheet and season with salt and pepper. Roast about 25-30 minutes turning once until the fennel is a bit browned and caramelized.
