Roasted Fennel With Dill And Lemon

• 2 large fennel bulbs (about 2 pounds)
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chopped fresh dill, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fresh lemon juice

1. Preheat oven to 375u0b0.
2. Cut each bulb in half lengthwise. Remove most of core using a sharp knife. Cut each bulb half lengthwise into quarters. Combine fennel, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon dill, and pepper in a small roasting pan; toss well to coat. Cover and bake at 375u0b0 for 20 minutes or until almost tender.
3. Uncover fennel; bake an additional 20 minutes or until lightly browned and tender, turning occasionally. Place fennel in a large bowl. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon dill, and juice; toss gently to combine.

fennel bulbs, extravirgin olive oil, kosher salt, fresh dill, freshly ground black pepper, lemon juice

Taken from www.myrecipes.com/recipe/roasted-fennel-with-dill-lemon (may not work)