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Caramelized Roasted Fennel with Fennel Seeds

Leigh Beisch
Yield 4 servings (serving size: 2/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.