roasting brings out the sweetness; for me this is better than any dessert
2 Tbsp. olive oil
4 cloves garlic, minced
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
3 medium fennel bulbs, quartered
1/4 cup grated Vegan Parmesan cheese
Preheat oven to 425 degrees. Spray baking dish with PAM.
Blend oil, garlic, vinegar, mustard, salt and pepper. Mix well with fork.
In a large bowl, mix the fennel quarters with the oil mixture. Toss, then add the Vegan cheese and toss.
Place fennel in the baking dish and roast for 35 to 40 minutes, or until fennel quarters are tender and out edges are golden.
I served my roasted fennel with open-face roasted red pepper sandwiches
(blog to follow)