1 pint grape tomatoes, halved lengthwise
1/4 cup olive oil
salt and pepper
Preheat the oven to 400°F. In a large bowl, combine the fennel and tomatoes with the olive oil and toss to coat. Sprinkle with salt and pepper to taste.
Spread the vegetables out in a single layer on a baking sheet and roast until the fennel is caramelized and the tomatoes are soft, about 12 minutes. Turn the fennel halfway through cooking so it browns on both sides.