Health

Caramelized Roasted Fennel with Fennel Seeds

roasted-fennel Leigh Beisch

Ingredients

  • 4 medium fennel bulbs
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation


Preheat oven to 450°. Trim tough outer leaves from fennel; remove and discard stalks. Cut the fennel bulbs in half vertically, discarding the cores. Cut each half crosswise into thin slices to measure 8 cups total. Reserve the remaining fennel for another use. Combine fennel slices and remaining ingredients in a large bowl. Spread mixture in a single layer on a jelly roll pan. Bake at 450° for 20 minutes or until golden, stirring occasionally.


  • Yield: 4 servings (serving size: 2/3 cup)

Nutritional Information

Calories per serving: 175
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 1g
Protein per serving: 2g
Carbohydrate per serving: 13g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 371mg
Calcium per serving: 89mg

Good to Know

Get a boost of fiber, folate, and vitamin C with this nutrient-packed fennel dish. Toss on some antioxidant-rich tomatoes for extra flavor.

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