Garlic & Rosemary Butter Roasted Fennel
Serves 415 mins prep42 mins cook
This Garlic & Rosemary Butter Roasted Fennel dish features tender fennel roasted with butter and garlic, balanced by fresh arugula, asiago cheese, and butter beans, topped off with ricotta for a rich and flavorful experience.
0 servings
What you need
Instructions
1: Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2: Add the butter, oil, garlic, and rosemary to a small bowl. Mix to combine. 3: Add the fennel and onions to the sheet pan, add the butter mixture and toss to coat. Spread the vegetables out and place in the oven for 38-42 minutes, flipping and tossing twice. 4: While the fennel roasts, make the ricotta and salad. Mix the ricotta, yogurt, Parmesan, zest, mustard, salt, and pepper in a small bowl and set aside. 5: Add the arugula, asiago, beans, lemon juice, and salt to a large bowl. Toss to combine. 6: To serve, spread the ricotta on a plate, add the arugula mixture on top, then add the roasted fennel and onions. Top with pecans, red pepper flakes, capers, and honey.View original recipe