Roasted Fennel with Dill and Lemon

Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart.

Yield: 4 servings (serving size: 4 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 43%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 16.8g
  • Fiber: 7.1g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 353mg
  • Calcium: 112mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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.
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