roasted fennel with romano vinaigrette

Name: Roasted Fennel with Romano Vinaigrette
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 2 tablespoon(s) olive oil; 4 clove(s) garlic, minced; 1 tablespoon(s) red wine vinegar; 1/2 teaspoon(s) dijon mustard; 1/2 teaspoon(s) sea salt; 1/8 teaspoon(s) fresh ground black pepper; 3 medium fennel bulbs; 1/4 cup(s) romano cheese, grated

(1 RATING)

35 Pinches 2 Photos

Jo Zimny

Ithaca, NY

Updated on Feb 27, 2012

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.

Rate

prep time 15 Min

cook time 40 Min

method ---

yield 4 serving(s)

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3 medium fennel bulbs
1/4 cup romano cheese, grated

How To Make roasted fennel with romano vinaigrette

Step 1

Preheat the oven to 425'F. Line a baking sheet with parchment paper and spray it with non-stick oil.

Step 2

Blend the oil, garlic, vinegar, mustard, salt and pepper in a mini-food processor until smooth. I used my Magic Bullet.
Step 3

Put the quartered fennel bulbs in a large bowl and then add the blended mixture and toss the fennel to coat.
Step 4

Spread the fennel onto the prepared cookie sheet and sprinkle the Romano cheese on the fennel.
Step 5

Roast for 35-40 minutes or until the fennel is tender and the outer edges are golden brown.
Step 6

Enjoy!
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