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Ingredients

• 2 bulb(s) fennel, trimmed and cut into 1/4-inch-thick wedges
• 2  (about 1 1/2 pounds) Rome apples, cut into 1-inch wedges
• .25 cup(s) olive oil
• 1 tablespoon(s) honey
• .5 teaspoon(s) salt
• .25 teaspoon(s) fresh-ground pepper

Description

Country Living