Roasted Fennel with Dill and Lemon

Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart.

Yield: 4 servings (serving size: 4 wedges)

Ingredients

• 2  large fennel bulbs (about 2 pounds)
• 1 1/2  tablespoons  extra-virgin olive oil, divided
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  chopped fresh dill, divided
• 1/4  teaspoon  freshly ground black pepper
• 2  teaspoons  fresh lemon juice

Preparation

1. Preheat oven to 375°.

2. 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.

3. 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.

Nutritional Information

Calories:

116 (43% from fat)

Fat:

5.5g (sat 0.7g,mono 3.7g,poly 0.5g)

Protein:

2.8g

Carbohydrate:

16.8g

Fiber:

7.1g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

353mg

Calcium:

112mg