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!
Nutritional values (per serving)
|of which Saturated||1.2||grams|
|Magnesium||27||mg (7% RDA)|
|Potassium||647||mg (32% EMR)|
Macronutrient ratio: Calories from carbs (23%), protein (6%), fat (71%)
Ingredients (makes 6 servings)
Note: Lemons are used for infusing and are counted partially in the nutrition facts.
- Preheat oven to 375 F/ 190 C. 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.
- Drizzle with olive oil and cover tightly with foil.
- Roast for 1 hour, uncover and continue roasting 25-40 minutes until golden and the edges of the fennel start to crisp. Serve immediately.
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