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Roasted Fennel and Onions

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  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 35 mins 400°F

Roasted Fennel and Onions

Ingredients

Directions

  1. To prepare fennel, cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice from each fennel base. Wash fennel and cut each bulb in half lengthwise. Cut halves lengthwise into 1-inch wedges. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil; sprinkle with fennel seeds, salt, and pepper. Stir to coat.
  2. Roast, uncovered, in a 400 degree F oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.
  3. Makes 6 servings.

Nutrition Facts (Roasted Fennel and Onions)

    Per serving:
  • 75 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 3 g monounsatured fat),
  • 235 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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