Roasting fennel brings out the sweetness of the vegetable and mellows the anise flavor. It is great served hot as a side or cold as a salad add-in.
- 2 fennel bulbs, chopped with stem removed
- Fennel stalks, chopped
- 1 bunch green onions, halved
- 4 tablespoons olive oil
- 1 teaspoon salt
- Preheat oven to 425 degrees. Mix vegetables with olive oil and salt until coated with oil. Spread in baking pan. Bake for 15 minutes, stir and continue baking for another 15 to 20 minutes.