1 fennel bulb, trimmed and sliced into thin wedges
Fennel fronds, finely chopped
1 tablespoon olive oil
Salt and pepper
Preheat oven to 425°F. Toss fennel bulbs with olive oil and salt and pepper. Spread evenly in a baking dish and place in the oven. Roast fennel until deep golden brown and caramelized, about 45 minutes, stirring occasionally to prevent burning and sticking.
Remove fennel from oven and toss with chopped fennel fronds. Season to taste with salt and pepper. Serve warm, room temperature or chilled.