3 fennel bulbs, trimmed of the stalks reserving some feathery leaves
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 teaspoon coarse salt
12 teaspoon fresh ground black pepper
Preheat oven to 400. Thinly slice the fennel bulbs and toss the in the olive oil, balsamic vinegar and sugar. Coat evenly in the mixture. Pour fennel mixture into a baking dish in a single layer. Sprinkle with the salt and pepper and some reserved feathery leaves. Roast at 400 for about 20-25 minutes or until tender and starting to carmelize.