4Fennel bulbsWashed, trimmed and cut into ⅓ to ½ inch wedges.
¼tspKosher saltto taste
Black pepperfresh ground to taste
1tbspOregano leavesfresh, chopped
Preheat oven to 400° Cut the fennel into wedges and place in a mixing bowl. Stir in olive oil, oregano, salt and pepper.
Arrange the fennel mixture in a single layer on a sheet pan. Use a rubber spatula to get all of the olive oil from the bowl as well. Roast for 30 minutes until the tops start to run brown. Then take a spatula and flip the pieces over. Sprinkle with ½ the Parmesan and roast for an additional 10 minutes, until they start to caramelize.
Return the roasted fennel to the mixing bowl and toss with the Parmesan, lemon juice, and chopped fronds.
I eyeball the olive oil. Use whatever it takes to coat the fennel. Same with the Parmesan, I don’t usually measure it!
And, the same with the oregano.
You can also use other herbs but I like this combo.