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Baked Fennel Recipe
A delicious fennel side dish with delicious parmesan flavors.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Vegetables
Cuisine:
American
Servings:
6
servings
Calories:
140
kcal
Ingredients
6
medium
fennel bulbs
(top stalks removed)
2
tbsp.
olive oil
1
tbsp.
garlic powder
1
tbsp.
onion powder
¼
cup
grated parmesan cheese
fresh parsley
for garnish (don't skip this! It's yummy!)
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Remove the top stalks and greens from the fennel bulbs, slice off the very bottoms and cut the bulbs in half lengthwise.
Remove the inner triangular core (it's just like a cabbage you've cut in half).
If the bulbs are very large, cut the rest into smaller, bite-sized pieces.
Place the bulbs in a plastic bag with the rest of the ingredients and shake well to coat the fennel in the oil and spices.
Pour the fennel out into a large baking dish and bake for 45 minutes to 1 hour, or until the fennel is nice and soft.
Allow to cool slightly and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
140
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
187
mg
|
Potassium:
996
mg
|
Fiber:
8
g
|
Sugar:
1
g
|
Vitamin A:
350
IU
|
Vitamin C:
28
mg
|
Calcium:
165
mg
|
Iron:
2
mg