Roasted Fennel Salsa

By Lv2Cook

Ingredients

• 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

Details

Servings 1

Preparation

Step 1

Preheat oven to 450º.

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 450º 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.

Serving Size: 1/4 cup