Roasted Fennel

2 Reviews
100% would make this recipe again

Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and soft. It is perfect as a very easy side dish.

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Preparation : 5 min Cooking : 20 min
60 calories/serving

Ingredients

2 fennels 700 g
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tbsp lemonjuice, freshly squeezed 3/4 lemon

Method

  1. Preheat the oven to 215°C/425°F.
  2. Remove the fennel stalks and the feathery leaves. Slice the bulb lengthwise into 1/2-inch-thick pieces. Lay the fennel slices in one layer on a generously oiled dish and coat thoroughly with the oil. Season with salt and pepper.
  3. Roast in the middle of the oven for about 20 min until the pieces are soft and golden-brown. Turn them once during cooking.
  4. Take out of the oven, sprinkle with lemon juice then serve.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

60

Fat

5 g

8 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

5 g

2 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

3 g

Protein

1 g

Vitamin A

1 %

Vitamin C

16 %

Calcium

3 %

Iron

3 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Italian

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