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Roasted Fennel with Onions
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 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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2 each  fennel bulb
1 each  large onion
2 tbsp  olive oil
0 1/2 tsp  fennel seed
0 1/2 tsp  salt
0 1/4 tsp  black pepper
  1. Preheat oven to 400 degrees F.
  2. Prepare fennel by cutting off and discarding upper stalks. Remove any wilted outer layers and cut a thin slice from the fennel base.
  3. Wash fennel and cut in half lengthwise. Cut lengthwise into wedges about 1 inch thick.
  4. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil and sprinkle with fennel seeds, salt, and pepper. Stir to coat.
  5. Roast in oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.

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