2 medium bulbs fennel, cut into thin wedges, plus fennel fronds for sprinkling
3 tablespoons olive oil
kosher salt and black pepper
Sat fat 1g
How to Make It
Heat oven to 375° F. On 2 rimmed baking sheets, toss the tomato and fennel wedges with the oil and ¼ teaspoon each salt and pepper. Roast until the fennel is tender, 40 to 50 minutes. Sprinkle with fennel fronds.
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