Ingredients:
- 4 small (3-inch- diameter ) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
Directions:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.49 Kcal (1321 kJ) | ||
| Calories from fat | 279.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.08g | 48% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 0.56mg | 0% | |
| Potassium | 11.03mg | 0% | |
| Total Carbs | 1.8g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 8.04g | 16% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 1273.07 Kcal (5330 kJ) | ||
| Calories from fat | 1128.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.42g | 48% | |
|---|---|---|---|
| Cholesterol | 218.79mg | 18% | |
| Sodium | 2.26mg | 0% | |
| Potassium | 44.51mg | 0% | |
| Total Carbs | 7.28g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.36g | 0% | |
| Protein | 32.44g | 16% | |
| Vitamin C | 5mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 100.9mg | 3% | |
* 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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