Roasted Fennel

• 4 fennel bulbs, sliced into eighths, fronds reserved
• 1 leek, light green and white part only, finely chopped
• 10 cloves garlic, halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground pepper
• Zest of one lemon and 1 teaspoon juice

1. Tips:
2. Use a shallow roasting pan to give the vegetables plenty of room for even roasting. You can double or triple the recipe. But you may need two pans to give the vegetables enough room to brown.
3. This dish may be prepared up to 4 hours ahead, kept at room temperature .
4. 1. Heat oven to 425 degrees.
5. 2. Combine fennel, leek, garlic, oil, salt and pepper to taste in a shallow roasting pan; toss to coat fennel evenly. Roast fennel, stirring midway through cooking, until softened, nicely browned and caramelized, about 40 minutes.
6. 3. Add lemon zest and juice; toss to coat. Place in serving dish; garnish with fennel fronds.

fennel bulbs, only, garlic, olive oil, salt, freshly ground pepper, lemon

Taken from www.epicurious.com/recipes/member/views/roasted-fennel-52555421 (may not work)