Roasted Fennel with Thyme

• 4 large fennel bulbs, trimmed and cut into 8 wedges each
• 1/4 cup extra-virgin olive oil
• 3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
• Coarse salt
• 1/4 teaspoon freshly ground pepper
• Juice of 1 lemon

1. Preheat the oven to 400F.
2. Toss together the fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl.
3. Spread the fennel mixture into a single layer on a rimmed baking sheet.
4. Roast the fennel, turning occasionally, until browned, 50 to 60 minutes.
5. Drizzle with the lemon juice; season with salt.

fennel bulbs, extravirgin olive oil, thyme, salt, freshly ground pepper, lemon

Taken from www.epicurious.com/recipes/food/views/roasted-fennel-with-thyme-392755 (may not work)