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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!
Hands-on Overall
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.
Instructions
- 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.
- Drizzle with olive oil and cover tightly with foil.
- Roast for 1 hour, uncover and continue roasting 25-30 minutes until golden and the edges of the fennel start to crisp. Serve immediately.
Ingredient nutritional breakdown (per serving)
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