Caramelized Roasted Fennel with Fennel Seeds

roasted-fennel Recipe
Leigh Beisch
4 servings (serving size: 2/3 cup)


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4 medium fennel bulbs
1/4 cup extra-virgin olive oil
1/2 teaspoon fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 450°. Trim tough outer leaves from fennel; remove and discard stalks. Cut the fennel bulbs in half vertically, discarding the cores. Cut each half crosswise into thin slices to measure 8 cups total. Reserve the remaining fennel for another use. Combine fennel slices and remaining ingredients in a large bowl. Spread mixture in a single layer on a jelly roll pan. Bake at 450° for 20 minutes or until golden, stirring occasionally.

Created date

April 2005

Nutritional Information

Calories 175
Fat 14 g
Satfat 2 g
Monofat 10 g
Polyfat 1 g
Protein 2 g
Carbohydrate 13 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 371 mg
Calcium 89 mg