Roasted Fennel with Dill and Lemon

Cooking Light
Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart.
4 servings (serving size: 4 wedges)


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2 large fennel bulbs (about 2 pounds)
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon chopped fresh dill, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice


1. Preheat oven to 375°.

2. Cut each bulb in half lengthwise. Remove most of core using a sharp knife. Cut each bulb half lengthwise into quarters. Combine fennel, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon dill, and pepper in a small roasting pan; toss well to coat. Cover and bake at 375° for 20 minutes or until almost tender.

3. Uncover fennel; bake an additional 20 minutes or until lightly browned and tender, turning occasionally. Place fennel in a large bowl. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon dill, and juice; toss gently to combine.

Created date

October 2008

Nutritional Information

Calories 116
Caloriesfromfat 43 %
Fat 5.5 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 16.8 g
Fiber 7.1 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 353 mg
Calcium 112 mg