Roasted Fennel, Chickpeas, Peppers & Grapes
Recipe: #1954
November 03, 2011
"This is from a Martha Stewart publication. Am I wrong to think that roasted fennel tastes/smells like pepperoni? I was pleased to find out that it doesn't retain that anise flavor after cooking. You may already know that chickpeas are the same as garbanzo beans."
Ingredients
Nutritional
- Serving Size: 1 (195 g)
- Calories 120.5
- Total Fat - 5.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 111.5 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 6.2 g
- Sugars - 3.4 g
- Protein - 2.5 g
- Calcium - 72.3 mg
- Iron - 1.4 mg
- Vitamin C - 48.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450F. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact.
Step 2
Stem and seed bell peppers, and cut into 1/2" slices. Drain and rise chickpeas.
Step 3
Divide vegetables, grapes and chickpeas between two rimmed baking sheets. Drizzle with oil and toss with oregano, salt and pepper.
Step 4
Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst. Approximately 25-30 minutes.
Step 5
Remove vegetables and any pan juices to serving platter. Serve warm.
Tips
No special items needed.