Roasted Fennel With Parmesan Vinaigrette

Roasted Fennel With Parmesan Vinaigrette

This recipe was found in the Vegetarian Times magazine.  It sounds much like the recipe our daughter uses to prepare the nutritious vegetable.  Roasting fennel concentrates its natural sweetness.  A sprinkling of Parmesan gives it a crunchy crust.  Serves 4

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Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced (4 teaspoons)

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 medium fennel bulbs, quartered

1/4 cup grated Parmesan cheese

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Directions:

Preheat oven to 425F.  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 cheese in a large bowl.

Place fennel on prepared baking sheet and roast 35 to 40 minutes until fennel quarters are tender and the outer edges are golden brown.