Preheat oven to 400 degrees
Separate the tops from the fennel bulb. (use fennel fronds for this pesto recipe ;) Turn the bulb upside down so the root is face up. Keeping the bottom of the bulb intact, cut in half. Then cut again...into 4 or 8 wedges total per bulb.
Place fennel wedges on a baking sheet. drizzle with olive oil and salt and toss until coated evenly. Then lay the pieces so they are flat and have space between then. Roast for 15 minutes, then flip. Roast an addition 10 min or so until golden browned. Once caramelized like this they are so sweet!
