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


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • 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.