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Roasted Fennel with Parmesan Vinaigrette

Foodie Loves Fitness, Adapted from Vegetarian Times
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2
Calories 157 kcal

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.

Nutrition

Calories: 157kcalCarbohydrates: 8gProtein: 3gFat: 12g
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