Fennel and broccoli

2 small fennel
1 broccoli
fresh dill

Cut the broccoli into florets. Toss with oil and balsamic, salt and pepper, and spread on a baking sheet lined with paper. Roast at 200 for 15-20 minutes, stirring twice. Cut the fennel in quarters, remove the core and trim the bottom. Cut each quarter into lengthwise wedges that hold together. Toss with oil and salt and pepper. When the broccoli is cooked, put it in a bowl and spread the fennel on the same roasting pan. Back in the oven for 15 minutes. Turn the fennel and cook another 10-15 until nicely browned. Toss together with the broccoli and chopped dill. Serve with jacket potatoes and hummus.