For two servings you'll need:
- 1 large fennel bulb, trimmed and sliced
- olive oil
- balsamic vinegar
- salt and pepper to taste
Now to trim and slice your fennel. Normally when you bring fennel home it looks like this:
Fennel fronds are great. I like to make a bouquet garni with them whenever I make fish soup. They're great in salads. They are not great roasted. So cut off the stalks and trim a bit off the root-end of your bulb.
Next cut the bulb in half. You'll notice the core coming up through the bulb from the root, and while the core keeps your layers of fennel together, it's not exactly edible. I mean, it's not poisonous or nothing, it's just really tough and stringy and NOT delicious. So cut your halves in to quarters, and again into eighths, and then trim out most of the core of each slice with the tip of your knife, leaving just enough to keep your fennel layers together. Like this:
Thankfully, the hard part is over, because all you have to do now is throw those pieces into a bowl, then add a couple glugs of olive oil and balsamic and some salt and pepper.
Coat each piece evenly and lay them out in a single layer on a half-sheet pan.
Stick the pan on the middle rack of your pre-heated oven and let it roast for 20 minutes. When it's done, you're done!