Roasted Fennel with Orange and Basil
Roasting is one of the easiest techniques for cooking veggies. It gives them a nutty, lightly sweet, and deliciously crispy finish. This fennel dish is a perfect side for roasted chicken or pork that will brighten up the entire meal.
- 4 heads fennel cored and cut into wedges
- olive oil cooking spray
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- 2 navel oranges segmented
- 1 tsp orange zest
- 2 TB chopped basil
- Preheat oven to 375 degrees and line two baking sheets with parchment paper. Spray fennel wedges lightly with cooking spray and toss with salt and pepper. Spread evenly across both sheets and roast for 20 minutes. Stir fennel and switch pan positions in oven and continue roasting for an additional 20 minutes or until fork tender and lightly browned on the edges.
- Add orange segments and stir to combine. Continue to roast for an additional 5 minutes or until heated through. Toss with orange zest, garnish with basil and serve at once.
Calories: 431kcal | Carbohydrates: 104g | Protein: 14g | Fat: 2g | Sodium: 3396mg | Potassium: 4339mg | Fiber: 35g | Sugar: 23g | Vitamin A: 44.5% | Vitamin C: 341.2% | Calcium: 57.9% | Iron: 40%