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Roasted Fennel Bulbs

Roasted Fennel Bulbs

Jessica Braider
This simple preparation of fennel brings out the natural sweetness of the vegetable, while also allowing the anise quality to mellow a little bit.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 69 kcal

Ingredients
  

  • 2 - 4 fennel bulbs
  • 1 - 2 Tbsp. extra virgin olive oil
  • 1/4 - 1/2 tsp. kosher salt or sea salt or other coarse salt

Instructions
 

  • 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.

Notes

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Nutrition

Calories: 69kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 180mgPotassium: 484mgFiber: 4gSugar: 5gVitamin A: 157IUVitamin C: 14mgCalcium: 57mgIron: 1mg
Keyword Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Side Dish, Spring, Vegan, Vegetarian, Winter
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