Tandoori Fennel

Ingredients

• Lemon wedges (for serving)
• Fresh cilantro (2 tablespoons, chopped)
• Salt (to taste)
• Coriander powder (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Tandoori masala (2 tablespoons)
• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Lemon juice (2 tablespoons)
• Greek yogurt (1/2 cup)
• Fennel bulbs (4 small)

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 bowl, mix together the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric powder, cumin powder, coriander powder, and salt.
4. Add the fennel quarters to the bowl and toss until they are well coated with the marinade.
5. Place the marinated fennel quarters on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and slightly charred.
7. Garnish with fresh cilantro and serve hot with lemon wedges.