Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Jillian's Reuben
Jillian Michaels proves that comfort foods can be light and delicious.
Home 
Recipes
Yield: Serves 4. Each serving: 1/2 cup.
Recipes
Roasted Fennel
| Nutrition Information | |
| Calories: | 30 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 30mg |
| Carbohydrates: | 5g |
| Dietary Fiber: | 2g |
| Sugars: | 0g |
| Protein: | 1g |
| Vitamin A: | 78.4iu (1%) |
| Vitamin C: | 7.5mg (12%) |
| Calcium: | 31mg (3%) |
| Iron: | 0.5mg (2%) |
Roasted fennel is tender and laced with the flavor of licorice. Try this recipe when you have other items to bake and your family will enjoy the aroma and the dish.
1 head fennel
2 cloves garlic, minced
1/2 tsp olive oil
Preheat oven to 350 degrees. Trim excess leaves from fennel bulb. Cut the bulb of fennel in quarters lengthwise. Wash under cold running water and pat dry with a paper towel.
Place fennel quarters in a large piece of aluminum foil. Drizzle with olive oil and sprinkle minced garlic over the top. Wrap tightly with foil and place in the oven on top of a baking pan. Roast until tender, about 45 minutes. Serve hot. Season with fresh cracked black pepper.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!