Roasted Fennel

Roasted fennel is delicious with anything, and I especially like it with roasted meats and poultry.

4 fennel bulbs

Maldon salt or other course salt

Freshly ground black pepper

Fennel seeds

Extra virgin olive oil

Preheat oven to 375 F convection (400 F).

Line two half sheet pans with foil or parchment for easier cleanup. Cut the four fennel bulbs by slicing them in half, removing the core and then thinly slicing each half into 1/4 inch pieces:

Place fennel on sheet pans and season with Maldon salt, freshly ground black pepper, fennel seeds -- to enhance the fennel flavor -- and extra virgin olive oil. Roast for 30 minutes, tossing occasionally.