Roasted Fennel

• 2 large fennel bulbs (2 pounds)halved lengthwise, cored and sliced lengthwise 1/2 inch thick
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon herbes de Provence
• Kosher salt and freshly ground pepper

1. Preheat the oven to 375.
2. In a large bowl, toss the fennel with the olive oil and herbes de Provence and season with salt and pepper.
3. Scrape the fennel onto a large rimmed baking sheet and roast for about 30 minutes, until beginning to brown.
4. Toss the fennel.
5. Increase the oven temperature to 425 and roast for about 15 minutes longer, until golden and tender.
6. Transfer to plates and serve.

fennel bulbs, extravirgin olive oil, herbes, kosher salt

Taken from www.foodandwine.com/recipes/roasted-fennel (may not work)