Source: dLife

Fennel bulb sauteed with onions in a light fennel seed dressing.

Servings

2 fennel bulb
1 large onion , cut into 1-inch wedges
2 tbsp olive oil
0.5 tsp fennel seed , crushed (or dried italian seasoning)
0.5 tsp salt
0.25 tsp black pepper

1 Preheat oven to 400 degrees F.
2 Prepare fennel by cutting off and discarding upper stalks. Remove any wilted outer layers and cut a thin slice from the fennel base.
3 Wash fennel and cut in half lengthwise. Cut lengthwise into wedges about 1 inch thick.
4 Place fennel and onion in a shallow roasting pan. Drizzle with olive oil and sprinkle with fennel seeds, salt, and pepper. Stir to coat.
5 Roast in oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.

Even though the fennel stalks look like celery stalks, they are not meant to be eaten.