April 30, 2014
Categories: Dinner, Lunch, Side Dishes, Vegetables, Fennel, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch more
"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."
- 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
Preheat oven to 400F.
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.
Cut into 1/8ths and place into a large bowl.
Drizzle oil over and season with salt and pepper to taste.
Gently combine with your hands until all fennel is coated.
Spray a large baking sheet and place fennel on sheet.
Roast for about 8 minutes or until golden on the bottom and turn over.
Continue roasting until it reaches your desired doneness, anywhere from 5-10 minutes.
Sprinkle fresh lemon juice over and serve.
Tips & Variations
No special items needed.