Directions:
- Preheat oven to 375°.
- 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
| Amount Per 1 Serving | |||
| Calories | 120.28 Kcal (504 kJ) | ||
| Calories from fat | 49.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Sodium | 383.09mg | 16% | |
| Potassium | 943.5mg | 20% | |
| Total Carbs | 16.14g | 5% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 6.84g | 27% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 2.3mg | 13% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 51.05 Kcal (214 kJ) | ||
| Calories from fat | 21.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 9% | |
|---|---|---|---|
| Sodium | 162.59mg | 16% | |
| Potassium | 400.43mg | 20% | |
| Total Carbs | 6.85g | 5% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 2.9g | 27% | |
| Protein | 0.97g | 5% | |
| Vitamin C | 12mg | 47% | |
| Iron | 1mg | 13% | |
| Calcium | 47.5mg | 11% | |
* 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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