Ingredients
>
2 medium fennel bulbs
>
1/4 cup reduced-fat buttermilk
>
1 tbsp extra virgin olive oil
>
1 tsp Dijon mustard
>
1 tsp lime juice
>
Non-stick cooking spray
>
salt to taste
>
pepper to taste
Steps
1
Preheat oven to 400ºF. Cut stalks off fennel, slice bulbs in half lengthwise, then cut into 1-inch thick slices.
2
In a bowl, mix together buttermilk, olive oil, mustard and lime juice. Add fennel into mix along with salt and pepper.
3
Spread fennel in a single layer onto a baking sheet coated with non-stick cooking spray. Roast for 35–40 minutes, stirring every 10 minutes until fennel begins to caramelize.
