1 bunch of fennel, split and roasted. Put a little water in the bottom of a glass baking dish, drizzle with extra virgin olive oil, salt n pepper and a little rosemary. Baked, covered, in a 425 oven for 30-40 minutes. Mmmmhmmm – delicious! I served this as a side, with mushroom-seafood pasta served on top of baked potatoes.