Fennel is one of my favorite side dishes especially when paired with lemon. This low-carb side dish is perfect for large family dinners, holidays, and to have on hand through the week. I even add this braised fennel to salads! It’s great with any entree but especially good with salmon. Don’t take my word for it, try it yourself!
Preparation timeHands-on: 10 minutes Overall: 45 hours
| Total Carbs | 11.5 | grams |
| Fiber | 4.7 | grams |
| Net Carbs | 6.8 | grams |
| Protein | 1.9 | grams |
| Fat | 9.3 | grams |
| of which Saturated | 1.2 | grams |
| Energy | 128 | kcal |
| Magnesium | 27 | mg (7% RDA) |
| Potassium | 647 | mg (32% EMR) |
Macronutrient ratio: Calories from carbs (23%), protein (6%), fat (71%)
Ingredients (makes 6 servings)- 2 lbs fennel bulbs (900 g)
- 3 large organic lemons (about 340 g/ ¾ lb)
- ¼ cup olive oil (60 ml/ 2 fl oz)
- sea salt or pink Himalayan salt, to taste
Note: Lemons are used for infusing and are counted partially in the nutrition facts.
Instructions- Preheat oven to 375 F/ 190 C. Cut the fennel bulbs into wedges and slice the lemon into thin wedges as well. Arrange in a single layer in a 15 x 10 inch (baking dish.
- Drizzle with olive oil and cover tightly with foil.
- Roast for 1 hour, uncover and continue roasting 25-40 minutes until golden and the edges of the fennel start to crisp. Serve immediately.
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