Roasted Fennel and Peppers Recipe

3 1
Roasted Fennel and Peppers Recipe
Roasted Fennel and Peppers Recipe photo by Taste of Home
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Roasted Fennel and Peppers Recipe

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Publisher Photo
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! —Healthy Cooking Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total TIme: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total TIme: 30 min.

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 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.
Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.
Originally published as Roasted Fennel and Peppers in Healthy Cooking August/September 2008, p19

Nutritional Facts

2/3 cup: 90 calories, 3g fat (0 saturated fat), 0 cholesterol, 277mg sodium, 17g carbohydrate (3g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • 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
  1. Place the fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.
  2. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.
Originally published as Roasted Fennel and Peppers in Healthy Cooking August/September 2008, p19

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