—Adapted from The CSA Cookbook by Linda Ly. Many people shy away from fennel, which they describe as having too strong of a licorice-like flavor. When you put that same fennel in the oven under high heat, however, its love-it-or-hate-it aroma mellows out into a warm slice of sweetness. Fennel bulb caramelizes beautifully the way onion does, turning soft and fragrant with only the slightest hint of anise. After a long roast, the sumptuous flavors of fennel and onion marry and make a deep, rich, and smoky sweet side to a savory steak.
Preheat the oven to 425° F.
In a large rimmed baking sheet, toss the fennel and onion with the oil, salt, and pepper until thoroughly coated.
Scatter the vegetables across the baking sheet in a single layer and roast until golden brown and slightly charred on the edges, 35-45 minutes. Halfway through the roast, give the fennel and onion a quick stir for even caramelization on all sides.