Caramelized Roasted Fennel with Fennel Seeds
4 medium fennel bulbs
¼ cup extra-virgin olive oil
½ teaspoon fennel seeds, crushed
1 teaspoon salt
½ teaspoon freshly ground black pepper
Preheat oven to 450°. Trim tough outer leaves from fennel; remove and discard stalks. Cut the fennel bulbs in half vertically, discarding the cores. Cut each half crosswise into thin slices to measure 8 cups total. Reserve the remaining fennel for another use. Combine fennel slices and remaining ingredients in a large bowl. Spread mixture in a single layer on a jelly roll pan. Bake at 450° for 20 minutes or until golden, stirring occasionally.