Roasted Fennel

Cooking Light
Serve as a side with roasted chicken or pork.
4 servings (serving size: 1 cup)


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2 medium fennel bulbs
2 cups cubed red potato
1 cup red bell pepper strips
1 small red onion, cut into 8 wedges
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper


Preheat oven to 425°.

Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Cut bulb into 1-inch pieces to measure 4 cups. Combine fennel, potato, and remaining ingredients in a bowl; toss well. Arrange fennel mixture in a single layer on a jelly-roll pan. Bake at 425° for 50 minutes or until vegetables are tender, stirring once.

Created date

September 1997

Nutritional Information

Calories 132
Caloriesfromfat 27 %
Fat 3.9 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 21.9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 161 mg
Calcium 105 mg