roasted fennel with romano vinaigrette
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
40 Min
Ingredients For roasted fennel with romano vinaigrette
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2 Tbspolive oil
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4 clovegarlic, minced
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1 Tbspred wine vinegar
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1/2 tspdijon mustard
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1/2 tspsea salt
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1/8 tspfresh ground black pepper
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3 mdfennel bulbs
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1/4 cromano cheese, grated
How To Make roasted fennel with romano vinaigrette
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1Preheat the oven to 425'F. Line a baking sheet with parchment paper and spray it with non-stick oil.
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2Blend the oil, garlic, vinegar, mustard, salt and pepper in a mini-food processor until smooth. I used my Magic Bullet.
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3Put the quartered fennel bulbs in a large bowl and then add the blended mixture and toss the fennel to coat.
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4Spread the fennel onto the prepared cookie sheet and sprinkle the Romano cheese on the fennel.
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5Roast for 35-40 minutes or until the fennel is tender and the outer edges are golden brown.
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6Enjoy!
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