Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve as a side with roasted chicken or pork.

Recipe by Cooking Light September 1997

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

132 calories; calories from fat 27%; fat 3.9g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 4.5g; carbohydrates 21.9g; fiber 2.3g; iron 3.6mg; sodium 161mg; calcium 105mg.
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