Real Recipes From Real Home Cooks ®

roasted fennel with romano vinaigrette

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For roasted fennel with romano vinaigrette

  • 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 md
    fennel bulbs
  • 1/4 c
    romano cheese, grated

How To Make roasted fennel with romano vinaigrette

  • 1
    Preheat the oven to 425'F. Line a baking sheet with parchment paper and spray it with non-stick oil.
  • 2
    Blend the oil, garlic, vinegar, mustard, salt and pepper in a mini-food processor until smooth. I used my Magic Bullet.
  • 3
    Put the quartered fennel bulbs in a large bowl and then add the blended mixture and toss the fennel to coat.
  • 4
    Spread the fennel onto the prepared cookie sheet and sprinkle the Romano cheese on the fennel.
  • 5
    Roast for 35-40 minutes or until the fennel is tender and the outer edges are golden brown.
  • 6

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