Roasted Fennel with Parmesan Vinaigrette

8 40 146
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Roasted Fennel with Parmesan Vinaigrette
Health Rating


1 dash Black pepper (freshly ground)
3 bulb(s) Fennel (medium, quartered)
4 clove(s) Garlic (minced)
2 tbsp Olive oil
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 146
Calories from fat 81
Calories from saturated fat 18.3
Total Fat 9.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.5 g
Cholesterol 5.5 mg
Sodium 492 mg
Potassium 750 mg
Total Carbohydrate 14.1 g
Dietary Fiber 5.5 g
Sugars 0.1 g
Protein 4.8 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 3.8

Energy sources