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


  • 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


  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. Enjoy!

Printable Recipe Card

About Roasted Fennel with Romano Vinaigrette

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

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