- 2 fennel bulbs, cut into 1 1⁄2-inch pieces
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- kosher salt and pepper
- Heat oven to 425° F. Toss the fennel, paprika, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 10 to 12 minutes.