Roasted Fennel

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"I have never eaten or made anything with Fennel ever! I like licorice flavour but was not sure about it in a vegetable. So my daughter brought up 5 bulbs and so I thought I would roast them. What a delightful delicate flavour! Turned out to be my new favvy veggie. After tasting them, I thought a nice splash of fresh lemon juice would make them more vibrant in taste...and it did. **Note** I found I like the roasted fennel a wee bit on the crunchy side. If you don't...then cook a wee bit longer."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (183.9 g)
  • Calories 114.6
  • Total Fat - 7.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 92.3 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 5.5 g
  • Sugars - 0 g
  • Protein - 2.2 g
  • Calcium - 86.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 21.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400F.

Step 2

Cut the top of the fennel bulbs just below the fronds and cut a slice of the bottom; rinse under cool water and drain on paper towels.

Step 3

Cut into 1/8ths and place into a large bowl.

Step 4

Drizzle oil over and season with salt and pepper to taste.

Step 5

Gently combine with your hands until all fennel is coated.

Step 6

Spray a large baking sheet and place fennel on sheet.

Step 7

Roast for about 8 minutes or until golden on the bottom and turn over.

Step 8

Continue roasting until it reaches your desired doneness, anywhere from 5-10 minutes.

Step 9

Sprinkle fresh lemon juice over and serve.

Tips & Variations


No special items needed.

Related

Mikekey

Great side dish. I used a lemon flavored olive oil for even more lemony flavor. Great with a pork roast. Easy to do, too.

review by:
(15 Nov 2015)