Roasted Fennel with Feta (Edit recipe)

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.