Tandoori Fennel

Ingredients

Fennel bulbs

2, trimmed and quartered

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Salt

to taste

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Trim the tops and bottoms of the fennel bulbs and cut them into quarters.
3. In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric powder, cumin powder, coriander powder, and salt. Mix until well combined to create a smooth marinade.
4. Add the fennel quarters to the marinade, tossing gently until each piece is well coated.
5. Line a baking sheet with parchment paper and arrange the marinated fennel quarters in a single layer.
6. Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and has developed a slight char at the edges.
7. Once cooked, remove from the oven and let cool slightly. Garnish with fresh cilantro and serve hot alongside lemon wedges.