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.
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

  1. Preheat oven to 425°F. Coat baking sheet or roasting pan with cooking spray.
  2. Blend oil, garlic, vinegar, mustard, salt, and pepper in mini food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl.
  3. Place fennel on prepared baking sheet, and roast 35 to 40 minutes, or until fennel quarters are tender and outer edges are golden brown.

Calories: 141
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