Thinly sliced fennel.
Add some olive oil, some lemon juice, kosher salt and pepper.
Mix and yum.
Slice the fennel not too thick, removing the core at the bottom. Toss with olive oil and salt.
Roast in a baking pan for about 30(+?) minutes at 375-400 degrees, stirring every so often.
The idea is to end up with fennel that is tender and browned, savory and sweet.
Can combine with other veggies like carrots...