- make this recipe
- user reviews (0)
Roasted Fennel and Onions
Ingredients
-
2
medium fennel bulbs
-
1
large onion, cut into 1-inch wedges
-
2
tablespoons olive oil
-
1/2
teaspoon fennel seeds or dried Italian seasoning, crushed
-
1/2
teaspoon salt
-
1/4
teaspoon black pepper
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)
- Servings Per Recipe 6,
- Calories 75,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 1,
- Vitamin A (IU) 97,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 235,
- Potassium (mg) 369,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
