1 Fennel Bulb, cut into 3/4 inch wedges
3 tbsp extra-virgin olive oil
coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley
Preheat oven to 425 degrees. Arrange fennel on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salf and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 min.
Drizzle with remaiing oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
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