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Roasted Fennel

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.