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.


★★★★★ 1 vote

15 Min
40 Min


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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

How to Make Roasted Fennel with Romano Vinaigrette


  • 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.
  • 6Enjoy!

Printable Recipe Card

About Roasted Fennel with Romano Vinaigrette

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Hashtags: #fennel, #romano

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