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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
If the exterior of the bulb is particularly browned or battered, as can happen especially towards the end of the fennel season, just peel off and discard that outer layer. Cut the clean and trimmed fennel bulb into spears or bite-size chunks. If you have quite young fennel, the stalks will be tasty, too, and you should chop them up and add them to the pile, although know that older fennel may have stalks with hollow, dry interiors and less flavor. Put the fennel in a roasting or baking pan or on a baking sheet. Drizzle the fennel pieces with olive oil and toss to coat all of the pieces lightly but evenly with the oil. Sprinkle with salt, cover loosely with foil or a lid set ajar, and roast for 20 minutes.