2 fennel bulbs , stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
2 tablespoons of extra virgin olive oil
2 teaspoons balsamic vinegar
Directions
Preheat oven to 400 degrees F . Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them at 400 degrees F for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
