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

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

Recipe by Cooking Light November 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

116 calories; calories from fat 43%; fat 5.5g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.5g; protein 2.8g; carbohydrates 16.8g; fiber 7.1g; cholesterol 0mg; iron 1.7mg; sodium 353mg; calcium 112mg.
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