Here’s one of our all-time FAVORITE low-carb sides. Roasted fennel is a mild, mellow delight... much like a smooth jazz song.
Ingredients
454 gm
Fennel
3 tbsp
Olive Oil, Extra Virgin
1 pinch
Salt
1 dash
Black pepper
(ground)
1 medium
Lemon
2 tbsp
Sunflower seeds
(or pumpkin seeds, toasted)
152 gm
Frozen snow peas
Instructions
1 Preheat the oven to 450°F (225°C).
2 Cut the fennel into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
3 Cut the lemon in half and squeeze out the juice and save it for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon rind gives a lovely flavor but you don't have to eat it if you don't want to).
4 Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
5 While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
6 Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.
