Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 138.54 Kcal (580 kJ) | ||
| Calories from fat | 31.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 222.3mg | 9% | |
| Potassium | 907.7mg | 19% | |
| Total Carbs | 24.27g | 8% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 69.4mg | 116% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 22.2mg | 123% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 50.79 Kcal (213 kJ) | ||
| Calories from fat | 11.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Sodium | 81.5mg | 9% | |
| Potassium | 332.78mg | 19% | |
| Total Carbs | 8.9g | 8% | |
| Sugars | 1.18g | 13% | |
| Dietary Fiber | 2.21g | 24% | |
| Protein | 1.06g | 6% | |
| Vitamin C | 25.4mg | 116% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 8.1mg | 123% | |
| Calcium | 27.5mg | 8% | |
* 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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