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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly coat it with olive oil.
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the grated ginger and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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