I love fennel. Eaten raw and plain like celery, or sliced thin and tossed like a light salad topped with some shaved parmesan cheese. But last night we tried an easy recipe for roasted fennel. Just cut into quarter inch wedges and toss with olive oil, lemon juice, salt and pepper to coat. Then bake in a 500C oven on the bottom rack for 30 minutes, turning once. You get a delicious, nutritious and flavourful veggie. Yum!