A couple of weeks ago, I found an intriguing recipe on the Vegetarian Times website for roasted fennel. I began experimenting with fennel somewhat recently, and have been a bit surprised to find myself liking its licorice-like flavor. With this recipe in mind, IĀ picked up some fennel bulbs with the intention of roasting them for the first time… and then totally forgot about them in the back of one of my produce drawers. Today I was digging around my fridge and found them, slightly browned but luckily still useable…
And I turned them into this…
To make the dish, I first sliced the fennel bulbs into wedges…
Next I mixed olive oil, minced garlic, mustard, thyme, salt, and pepper in a small bowl, then added grated parmesan cheese to the mix. I tossed the fennel with the dressing, and placed the wedges on a baking sheet…
I allowed the fennel to roast until they were browned and crispy, around 30 minutes. I ate some of the baked fennel with a sweet potato and veggie burger – quite a healthy dinner!
I really liked the vinaigrette’s flavoring and how the inner parts of the fennel became really tender when baked. Fennel has a lot of health benefits and is high in Vitamin C, potassium, and folate, to name a few.
My version of this recipe is below, as I made a few minor changes. You can find the original recipe here.
Roasted Fennel with Parmesan Vinaigrette
Ingredients
- 2 fennel bulbs
- 1.5 TBSP olive oil
- 1 clove garlic minced
- 1 TBSP red wine vinegar
- 1 TSP Dijon mustard
- 1/2 TSP salt
- 1/2 TSP black pepper
- 1/4 TSP thyme
- 3 TBSP grated parmesan cheese
Instructions
- Preheat oven to 425.
- Cut the fennel bulbs into wedges (around 8 wedges per bulb).
- In a small bowl, combine olive oil, garlic, vinegar, mustard, thyme, salt, and pepper, and mix together well.
- Blend 2 TBSP of the parmesan cheese into the oil mixture.
- In a large bowl, toss the fennel with the oil mixture.
- Place the fennel on a baking sheet coated with cooking spray. Sprinkle the remaining 1 TBSP of parmesan cheese over top the wedges.
- Roast until the fennel pieces are tender and browned, 30-40 minutes.
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