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Roasted Fennel and Onions

Makes: 6 servings
Prep 15 mins Roast 400°F 35 mins
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,
  • cal. (kcal) 75,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 235,
  • Potassium (mg) 369,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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