Roasted Fennel with Parmesan Vinaigrette

8 40 145
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Roasted Fennel with Parmesan Vinaigrette
Health Highlights


1 dash Black pepper (freshly ground)
3 bulb(s) Fennel (medium, quartered)
4 clove(s) Garlic (minced)
2 tbsp Olive Oil, Extra Virgin
1/4 cup Parmesan cheese, grated
1/2 tsp Salt
1 tbsp Wine Vinegar
1/2 tsp Yellow mustard (Dijon)


Preheat oven to 425°F (220°C). Coat baking sheet or roasting pan with cooking spray.

Blend oil, garlic, vinegar, mustard, salt, and pepper in mini food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl.

Place fennel on prepared baking sheet, and roast 35 to 40 minutes, or until fennel quarters are tender and outer edges are golden brown.

Nutrition Facts

Per Portion

Calories 145
Calories from fat 81
Calories from saturated fat 19.7
Total Fat 9.0 g
Saturated Fat 2.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.3 g
Cholesterol 5.4 mg
Sodium 505 mg
Potassium 754 mg
Total Carbohydrate 14.5 g
Dietary Fiber 5.6 g
Sugars 7.0 g
Protein 4.3 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 3.8

Energy sources


Meal Type(s)