Preheat the oven to 350 Fahrenheit [180 degrees Celsius if using a FAN oven, 400 Fahrenheit, 200 degrees Celsius if using a static oven, gas mark 6].
Wash and chop the fennel bulb. To do so, remove the top stalks and the bottom of the bulb, then, slice bulb in half lengthwise and remove the hard central core. Lastly, slice the veggie as you would an onion, in slices about ⅕ inch thick (0.5 cm) or in quarter inch wedges.
Put the slices of veggies in a medium bowl.
Wash and thinly slice the fresh herbs; remove the thyme and rosemary from their stalks or sprigs and, using a knife, cut them roughly in smaller pieces.
Add the chopped herbs in a small bowl with the extra virgin olive oil and some salt, then mix to create the dressing for the roasted fennel.
Pour the dressing on top of the sliced fennel and mix well, until every piece is fully covered in it.
Cover a baking tray with a baking sheet and spread the dressed raw veggies over it, ensuring it is spread in a single layer.
Roast the fennel in the middle of the hot oven for 25 minutes; this will allow the central part of the slices to become very tender, while the edges caramelize highly.