1/4 - 1/2tsp.kosher saltor sea salt or other coarse salt
Preheat the oven to 425 degrees.
Trim off the fronds (everything above the bulb) and cut the fennel bulbs into quarters.
Toss them with the oil to coat them, put them on a baking sheet, sprinkle them with the salt, and bake. After 15 - 20 minutes, flip the fennel and cook it for an additional 15 - 20 minutes until the edges are browned and the centers are soft.
Nutritional Information Per Serving (% based upon daily values): Calories 57, Total Fat: 4g, 6%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 285mg, 12%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 3g, 11%; Sugar: 0g; Protein: 1gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Side Dish, Spring, Vegan, Vegetarian, Winter