Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste Recipes Test Kitchen
Roasted Fennel and Peppers
Roasted Fennel and Peppers
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 2 fennel bulbs, halved and sliced
- 2 medium sweet red peppers, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
- Fresh sage leaves, thinly sliced, optional
Directions
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.
- Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts
2/3 cup: 67 calories, 3g fat (0 saturated fat), 0 cholesterol, 240mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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