Roasted Fennel Salsa
- 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
- Preheat oven to 450u0b0.
- 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 450u0b0 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.
garlic, fennel bulbs, cooking spray, olive oil, salt, freshly ground pepper, lemon rind, lemon juice, fresh rosemary
Taken from www.myrecipes.com/recipe/roasted-fennel-salsa (may not work)