Roasted Fennel with Parmesan Vinaigrette

Roasted Fennel with Parmesan Vinaigrette

Serves 4

Roasting fennel concentrates its natural sweetness. A sprinkling of Parmesan gives it a crunchy crust.

• 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.

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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.

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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.