Roasted Fennel Salsa

Cooking Light
This salsa complements a full-flavored fish such as grilled tuna or swordfish.
2 cups (serving size: 1/4 cup)


+ Add To Shopping List
1 whole garlic head
2 medium fennel bulbs, thinly sliced
Cooking spray
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon minced fresh rosemary


Preheat oven to 450°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.

Created date

July 1997

Nutritional Information

Calories 36
Caloriesfromfat 48 %
Fat 1.9 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 4.3 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 77 mg
Calcium 38 mg