Roasted Fennel with Dill and Lemon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 pounds fennel bulbs 
• 0.5 teaspoon optional: dill fresh divided chopped
• 0.5 teaspoon kosher salt divided
• 2 teaspoons juice of lemon fresh
• 1.5 tablespoons olive oil extra-virgin divided

Equipment

• bowl
• oven
• knife
• roasting pan

Directions

1. Preheat oven to 37
2. Cut each bulb in half lengthwise.
3. Remove most of core using a sharp knife.
4. Cut each bulb half lengthwise into quarters.
5. Combine fennel, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon dill, and pepper in a small roasting pan; toss well to coat. Cover and bake at 375 for 20 minutes or until almost tender.
6. Uncover fennel; bake an additional 20 minutes or until lightly browned and tender, turning occasionally.
7. Place fennel in a large bowl.
8. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon dill, and juice; toss gently to combine.