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Roasted Fennel with Dill and Lemon

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.