Roasted Fennel and Grape Tomatoes

You could also use yellow pear tomatoes, or a mix of the two, for more color on the plate.

2 medium bulbs fennel, trimmed and cut into sixths (leave some of the fronds on--they get crispy and yummy!)
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.