adapted from The Joy of Cooking
Preheat oven to 375°F. Trim and blanch two medium fennel bulbs. Cut lengthwise into ¼-in-thick slices. Brush a baking pan with olive oil. Arrange fennel slices in a single layer in the pan and brush with more olive oil. Roast for 15 minutes, then turn and roast on other side until the slices can easily be pierced with a knife tip and are lightly browned, 15 to 20 minutes more. Salt & pepper to taste. Serve hot or at room temperature, sprinkled with lemon juice or shredded Parmesan cheese.
