Roasted Fennel and Broccolini

Prep Time: 5-10 minutes | Cook Time: 25-30 minutes | Serves 4

Ingredients

• 1 bunch baby broccoli, chopped
• 1 fennel bulb, core removed and sliced to 1/4" slices

• 2 small shallots, finely minced
• 1 clove garlic, finely minced
• 2 Tbsp Dijon mustard
• 1/2 cup olive oil
• salt and pepper

Instructions

1. Preheat oven to 400°F.
2. In a large mixing bowl, add shallot, garlic and mustard and whisk together.
3. Add the olive oil in a steady stream while whisking to emulsify the marinade.
4. Add salt and pepper to taste and set aside.
5. Cut off top of fennel bulb and reserve the leaves for garnish and use in your French Bistro Salad.
6. Slice fennel bulb in quarters and remove hard core from bottom and slice into 1/4" slices.
7. Place fennel slices in the dressing and stir until coated.
8. Roughly chop broccolini, add to the bowl and toss to coat.
9. Spread veggies out in a single layer on a parchment lined baking sheet and roast for 25-30 minutes or until fennel is soft.
10. Sprinkle generously with chopped fennel leaves. Enjoy!