INGREDIENTS:
3 medium fennel bulbs, rinsed well and tough outer leaves removed
1 tablespoon grapeseed oil
2 teaspoons fresh minced garlic
sea salt and freshly ground pepper
DIRECTIONS:
Preheat oven to 400 degrees. Remove fennel fronds, chop as you would dill, and reserve 2 tablespoons for use in this recipe. Quarter bulbs lengthwise. On a large baking sheet, toss fennel with oil, salt, pepper and garlic. Roast, turning once, until lightly browned, 30-40 minutes. Remove from oven and toss with chopped fronds.
