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