Heat the oven to 400. Line a sheet pan with parchment paper.
Cut the tops of the fennel off (save for garnish or use as an herb for other things!). Slice the bulbs lengthwise and then cut out the thicker root area. Slice into ¼ inch pieces. Add to the pan and drizzle with olive oil, salt and pepper.
Cut your favorite bread (I used a rosemary garlic one) into large chunks. Coat in olive oil and toss/squeeze the bread so it can soak up the flavors. Spread onto separate pan.
Cook the fennel for about 25 minutes (until golden and a little crispy) and the bread for 10-15 minutes.
While the fennel and bread cools for a few minutes, toss the baby kale and snow peas with olive oil, lemon juice and plenty of salt and pepper. Arrange on a plate or into a bowl. Add the fennel and croutons on top.
You don’t have to toast the pepitas (pumpkin seeds) if they didn't come that way, but I like to do so in a small frying pan for 5 minutes just to get them golden and release more flavor. Add them on top along with shaved parmesan and more lemon juice.
I also like to add pieces of the fronds (top of fennel that looks like dill) on top for added garnish and a little flavor.
