2-Ingredient Roasted Fennel and Grapefruit

Preheat oven to 400ºF.

Remove stems of fennel and slice bulb in half lengthwise. With the cut side down, slice bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread fennel slices on a baking sheet, coat with olive oil, paprika, salt, and pepper and toss with your hands.

Put 1 to 2 grapefruit slices aside and reserve for later. Add remaining slices to the baking sheet.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until edges are crisp and brown. During the last 10 minutes of cooking, squeeze reserved grapefruit juice over fennel.

Remove from oven and cover. Taste for salt and pepper and serve.