3 medium fennel bulbs, quartered
1/8 cup olive oil
4 cloves garlic, minced (about 1 Tbs.)
1/2 tsp. Dijon mustard
1 Tbs. red wine vinegar
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup Parmesan cheese
1. Preheat oven to 425˚F. Coat rimmed baking sheet or roasting pan with cooking spray.
2. Blend oil, garlic, vinegar, mustard, salt and pepper in food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl until coated.
3. Place fennel on prepared baking sheet, and roast 35-40 minutes, or until tender and outer edges are golden brown.
Photo credit: Vegetarian Times