Roasted Fennel with Romano Vinaigrette

Jo Zimny


The original recipe came out of my Vegetarian Times Magazine, but I changed some of the ingredients and made it my own. My hubby and I really enjoyed this.

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15 Min
40 Min


2 Tbsp
olive oil
4 clove
garlic, minced
1 Tbsp
red wine vinegar
1/2 tsp
dijon mustard
1/2 tsp
sea salt
1/8 tsp
fresh ground black pepper
3 medium
fennel bulbs
1/4 c
romano cheese, grated


1Preheat the oven to 425'F. Line a baking sheet with parchment paper and spray it with non-stick oil.
2Blend the oil, garlic, vinegar, mustard, salt and pepper in a mini-food processor until smooth. I used my Magic Bullet.
3Put the quartered fennel bulbs in a large bowl and then add the blended mixture and toss the fennel to coat.
4Spread the fennel onto the prepared cookie sheet and sprinkle the Romano cheese on the fennel.
5Roast for 35-40 minutes or until the fennel is tender and the outer edges are golden brown.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #fennel, #romano