Roasted Fennel

8 45 163
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 1
Roasted Fennel
Health Highlights


1 bulb(s) Fennel
1 tsp Coconut oil
3 tsp Balsamic vinegar
1 pinch Himalayan sea salt
1 dash Black pepper
8 leaf Sage, fresh
1 dash Nutmeg, ground
1 whole lemon(s) Lemon peel (zest)


Preheat oven to 400°F. Cut end and green stems off of the fennel and chop bulb into quarters. Massage 1.5 tsp coconut oil on each wedge and sprinkle with salt and pepper. Gently arrange sage leave within layers of fennel quarters and drizzle balsamic vinegar on fennel placed in a nonstick pan. Cover with tin foil and roast for 30 minutes, flipping half way through. Uncover and roast for additional 10 mins until soft and caramelized. Remove from the oven, garnish with nutmeg and lemon zest.

Nutrition Facts

Per Portion

Calories 163
Calories from fat 52
Calories from saturated fat 38
Total Fat 5.8 g
Saturated Fat 4.2 g
Trans Fat 0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 299 mg
Potassium 1117 mg
Total Carbohydrate 31 g
Dietary Fiber 14.4 g
Sugars 4.6 g
Protein 4.2 g

Dietary servings

Per Portion

Fruit 0.5
Vegetables 5.1

Energy sources