Roasting fennel concentrates the bulb’s natural sweetness. A sprinkling of Parmesan adds crunch to the crust, but you could omit it if you wanted to keep the recipe vegan.
YIELD: SERVES 4
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
1 Tbs. red wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
⅛ tsp. freshly ground black pepper
3 medium fennel bulbs, quartered
¼ cup grated Parmesan cheese
- Preheat oven to 425°F. Coat baking sheet or roasting pan with cooking spray.
- Blend oil, garlic, vinegar, mustard, salt, and pepper in mini food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl.
- Place fennel on prepared baking sheet, and roast 35 to 40 minutes, or until fennel quarters are tender and outer edges are golden brown.
Protein: 4 g
Total Fat: 2 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Cholesterol: 4 mg
Sodium: 474 mg
Fiber: 6 g
Sugar: <1 g