Roasted Fennel

INGREDIENTS

• 1-2 fennel bulbs

• 1-2 tablespoons olive oil

• Sprinkle of sea salt 

• Black pepper (optional)

• Other seasonings of choice: paprika, garlic powder, onion powder, thyme 

DIRECTIONS

1. Chop the green stalk off of the white bulb. Set stalks aside for broth or tea.

2. Slice off a thin layer from the base of the bulb to remove any dried portion, but leaving the base in tact.

3. Slice the fennel bulb in half (from top to bottom).

4. From there, slice each piece into 1/2 inch wedges, keeping the base in tact to hold the layers together.

5. Add the fennel wedges to a sheet tray, drizzle with olive oil, sprinkle with salt and seasonings and spread out evenly.

6. Roast at 400°F for 15 minutes, then toss and continue to roast until the edges are golden and crispy and the center of each piece is tender.

7. Remove from the oven and serve warm. Enjoy!