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Fennel sliced a third of an inch thick, scattered with feta and roasted until both go golden. Thirty-five minutes takes most of the liquorice edge off — roasted fennel tastes closer to sweet onion than to anise, which is usually the surprise.
Keep the fronds when you trim the bulbs. They are the garnish, they go on at the end, and there is nothing to replace them with once they are in the bin. Lay the slices in a single layer so they roast instead of steaming.
Recipe inspired by @giadadelaurentiis
Preheat oven to 375F.
Lightly oil the bottom of a 9x13 inch baking dish. Place the fennel in the dish but be sure not to overlap. Sprinkle with salt and pepper, and then with feta cheese. Drizzle with olive oil.
Bake for 35 minutes, or until the feta cheese is golden and the fennel is caramelized.
Chop fennel fronds and sprinkle about 3 tsp over the roasted fennel. Enjoy!
Need the rest of the menu? Here are 17 kid-friendly Thanksgiving recipes, most of them better made the day before.