This was a great fennel recipe for fennel lovers like my husband and me. Don't skimp on the cooking time - golden, tender fennel bursts with flavor! I served this as a side with CL's Potato, Chicken, and Fresh Pea Salad. I also used a lot more dill at the end, just for an extra tang.
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)
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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
- 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.
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Roasted Fennel with Dill and Lemon Recipe at a Glance
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