Plus: More Vegetable Recipes and Tips
Preheat the oven to 350°. in a heavy medium casserole, toss the fennel with the shallots, butter, oil, rosemary and sugar. Season with salt and pepper. Cover tightly and roast in the oven for about 50 minutes, or until the fennel is tender, stirring the mixture 2 or 3 times.
Squeeze the lemon over the fennel and toss well, then transfer to a platter or plates and serve.
The cooked fennel can be refrigerated, covered, for up to 1 day and gently reheated.