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Roasted Fennel with Dill and Lemon

Roasted Fennel with Dill and Lemon

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

Cooking Light NOVEMBER 2008

  • Yield: 4 servings (serving size: 4 wedges)

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. 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.

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
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Roasted Fennel with Dill and Lemon recipe

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