You may also like
Categories:
garlic fennel bulbs cooking spray olive oil salt freshly ground pepper lemon rind lemon juice fresh rosemary
Viewed: 10 - Published at: 3 years agoIngredients
- 1 whole garlic head
- 2 medium fennel bulbs, thinly sliced
- Cooking spray
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon minced fresh rosemary
Method
- Preheat oven to 450°.
- Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.
