Ingredients

• 2  medium fennel bulbs
• 1  large onion, cut into 1-inch wedges
• 2  tablespoons olive oil
• 1/2  teaspoon fennel seeds or dried Italian seasoning, crushed
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper

Directions

1. To prepare fennel, cut off and discard upper stalks (see photo, directional). Remove any wilted outer layers and cut a thin slice from each fennel base. Wash fennel and cut each bulb in half lengthwise. Cut halves lengthwise into 1-inch wedges. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil; sprinkle with fennel seeds, salt, and pepper. Stir to coat.

2. Roast, uncovered, in a 400 degree F oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.

3. Makes 6 servings