Cut the stalks of off the bulb of fennel. Cut the bulb in half, lengthwise. Remove the core, if desired. Slice the bulb into 1/2" thick pieces and place on baking sheet lined with a Silpat mat, if desired.
Roast for 20-25 minutes, until tender and just starting to caramelize. Top with fennel fronds, if desired.
nutritional information is given as an estimate only and may vary