Total Calories: 120
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Trim off the green stalks of the fennel down to the rounded bulb. Pare away any bruises with a small knife or vegetable peeler. Slice off a thin layer from the root end. Cut the fennel in half lengthwise. Cut each half lengthwise into 1/2-inch-thick slices.
2 Pour the oil into a 13 × 9 × 2-inch baking pan. Add the fennel slices and turn them to coat with oil. Arrange the slices in a single layer. Sprinkle with salt.
3 Cover the pan with foil. Bake 20 minutes. Uncover and bake 15 to 20 minutes more or until the fennel is tender when pierced with a knife. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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