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Roasted Fennel

Preheat oven to 425°. Trim 2 medium fennel bulbs (8 ounces each). Halve bulbs lengthwise; slice lengthwise into ½ -inch-thick pieces.

 

On a rimmed baking sheet, toss fennel with 1 tablespoon olive oil; season with coarse salt and ground pepper. Roast, turning once, until browned, 25 to 30 minutes.

 
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