Roasted Fennel with Rosemary Breadcrumbs
Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.
Recipe by Cooking Light November 2014
Gallery
Credit:
Chris Court; Styling: Carla Gonzalez-Hart
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
98 calories; fat 5.1g; saturated fat 0.6g; mono fat 2.7g; poly fat 1.4g; protein 3g; carbohydrates 12g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 151mg; calcium 68mg.