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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Fennel with Onions

Source: dLife

Fennel bulb sauteed with onions in a light fennel seed dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	74.8

Total Carbs	8.2 g

Dietary Fiber	2.9 g

Sugars	1.2 g

Total Fat	4.7 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	362.3 mg

Protein	1.3 g

Sodium	235.6 mg

Dietary Exchanges 4.7 Fat, 1.4 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each fennel bulb 1.0
1 each large onion 2.0
2 tbsp olive oil 0.5
0 1/2 tsp fennel seed 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 400 degrees F.
Prepare fennel by cutting off and discarding upper stalks. Remove any wilted outer layers and cut a thin slice from the fennel base.
Wash fennel and cut in half lengthwise. Cut lengthwise into wedges about 1 inch thick.
Place fennel and onion in a shallow roasting pan. Drizzle with olive oil and sprinkle with fennel seeds, salt, and pepper. Stir to coat.
Roast in oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.