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Low-Carb Braised Fennel with Lemon

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Low-Carb Braised Fennel with LemonPin recipeFollow us 133.2k

Fennel is one of my favorite side dishes especially when paired with lemon. This low-carb side dish is perfect for large family dinners, holidays, and to have on hand through the week. I even add this braised fennel to salads! It’s great with any entree but especially good with salmon. Don’t take my word for it, try it yourself!

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Nutritional values (per serving)

Net carbs6.8 grams
Protein1.9 grams
Fat9.3 grams
Calories128 kcal

Calories from carbs 23%, protein 6%, fat 71%

Total carbs11.5 gramsFiber4.7 gramsSugars6.1 gramsSaturated fat1.4 gramsSodium270 mg(12% RDA)Magnesium27 mg(7% RDA)Potassium647 mg(32% EMR)

Ingredients (makes 6 servings)

Note: Lemons are used for infusing and are counted partially in the nutrition facts.


  1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Cut the fennel bulbs into wedges and slice the lemon into thin wedges as well. Arrange in a single layer in a 15 x 10 inch (baking dish. Low-Carb Braised Fennel with Lemon
  2. Drizzle with olive oil and cover tightly with foil. Low-Carb Braised Fennel with Lemon
  3. Roast for 1 hour, uncover and continue roasting 25-30 minutes until golden and the edges of the fennel start to crisp. Serve immediately. Low-Carb Braised Fennel with Lemon

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Fennel bulb, fresh
6.3 g1.9 g0.3 g47 kcal
Lemon juice, fresh
0.5 g0 g0 g2 kcal
Olive oil, extra virgin
0 g0 g9 g80 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving
6.8 g1.9 g9.3 g128 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

The fennel roasts for an hr and a half??


Hi Helene! Yes, that's correct. We're braising here so the longer cooking time gets the fennel really soft then the additional time without it being covered allows the edges to crisp up.