Ingredients:
- 1 large fennel bulb, remove and discard stalks , trim bulb, remove core, and slice into medium strips
Directions:
- Preheat oven to 425°.
- In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.
- Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil. Sprinkle with sea salt.
- Roast fennel and onions until softened and lightly brown, about 30-40 minutes. This can be done ahead of time.
- Crush fennel seeds to release the oil, I use a mortar & pestle.
- COMBINE: to make a buttery paste and set aside; 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper, fennel seeds. This can be made ahead of time.
- In the mean time, steam green beans until crispy tender or desired tenderness.
- In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
- Serve hot / immediately.
- Serve 4-6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.06 Kcal (444 kJ) | ||
| Calories from fat | 68.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 12% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 315.94mg | 13% | |
| Potassium | 247.34mg | 5% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.63 Kcal (262 kJ) | ||
| Calories from fat | 40.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 12% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 3% | |
| Sodium | 186.57mg | 13% | |
| Potassium | 146.06mg | 5% | |
| Total Carbs | 4.99g | 3% | |
| Sugars | 1.65g | 11% | |
| Dietary Fiber | 1.8g | 12% | |
| Protein | 0.61g | 2% | |
| Vitamin C | 5mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 23.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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