Roasting is such a nice way to treat your vegetables, it softens them and brings out their natural sugars. Fennel Bulb, for those of you who haven't tried it, has a liquorice or anise-like flavour. It's also a great two in one vegetable as the delicate tops can be used as an herb to add an extra layer of fennel taste to this recipe or another.

1 Bulb of fennel (tops removed and saved)
1/4 tsp salt
1/4 tsp chilli flakes
1/2 tsp ground cumin
2 Tbsp olive oil

Preheat your oven to 350 degrees. Using your sharpest chefs knife cut the fennel bulb in half and then into quarters, lengthwise. At the bottom of the bulb there's a bit of concentrated root, kind of like a core; slice it away and discard or save for stock. Slice each quarter of fennel into wedges about 2 cm thick. Lay the fennel on a sheet pan. Scatter the salt, chilli flakes, and cumin over the fennel. Drizzle the olive oil over top. Toss in the over and leave alone for ~1hr. Enjoy!

This fennel recipe goes really well with a pan fried fish. The fennel tops can be chopped (as you would parsley) and sprinkled on top of the fennel and/or fish. Any leftover roasted fennel makes a delicious addition to a winter salad.