Oven Baked Fennel with Balsamic Dressing

Oven Baked Fennel with Balsamic Dressing

Blood Sugar: 4Servings: 4Preparation Time: 15minMeal Category: Dinner
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
110kcal
Sugar
7g
Fat
8g
Fiber
3g
Sat fat
1g
Protein
1g
Carbs
10g
Sodium
52mg

Ingredients

3 Fennel bulb, 4 tbsp Olive oil, 1 Garlic clove, 1 tsp Organic lemon zest, 50ml / 1.69fl oz dark Balsamic cream, 1-2 tbsp Honey, 1 tsp Mustard seeds, to taste Salt, to taste Pepper

Preparation

1. Preheat the oven to 200°C (392°F). 2. Clean 3 Fennel bulbs, trim the ends, and wash. 3. Pat dry the fennel greens, chop finely, and set aside. 4. Quarter the fennel bulbs lengthwise and remove the hard core. 5. Cut the fennel quarters into wedges and spread in a baking dish. 6. Drizzle with 4 tbsp Olive oil and season with Salt and Pepper. 7. Roast in the oven on the middle rack for 25-30 minutes. 8. Meanwhile, peel and finely dice 1 Garlic clove. 9. Mix Garlic, 1 tsp Organic lemon zest, 50ml dark Balsamic cream, 1-2 tbsp Honey, and 1 tsp Mustard seeds with 50ml water in a blender. Season with Salt and Pepper. 10. Serve the roasted fennel, topped with 2-3 tbsp Balsamic dressing and chopped fennel greens.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
15% of RDI
Vitamin C
10% of RDI
Omega 3
1% of RDI
Vitamin A
39% of RDI
Calcium
44% of RDI
Folate
22% of RDI

Good to know

Fennel is a healthy multitasker: it is low in calories yet rich in vitamins and minerals. Just 100g of fennel covers the daily requirement for Vitamin C, which supports a strong immune system. Essential oils in fennel promote digestion and relieve bloating.

How to Prepare

1. Preheat the oven to 200°C (392°F). 2. Clean 3 Fennel bulbs, trim the ends, and wash. 3. Pat dry the fennel greens, chop finely, and set aside. 4. Quarter the fennel bulbs lengthwise and remove the hard core. 5. Cut the fennel quarters into wedges and spread in a baking dish. 6. Drizzle with 4 tbsp Olive oil and season with Salt and Pepper. 7. Roast in the oven on the middle rack for 25-30 minutes. 8. Meanwhile, peel and finely dice 1 Garlic clove. 9. Mix Garlic, 1 tsp Organic lemon zest, 50ml dark Balsamic cream, 1-2 tbsp Honey, and 1 tsp Mustard seeds with 50ml water in a blender. Season with Salt and Pepper. 10. Serve the roasted fennel, topped with 2-3 tbsp Balsamic dressing and chopped fennel greens.

Good to Know

Fennel is a healthy multitasker: it is low in calories yet rich in vitamins and minerals. Just 100g of fennel covers the daily requirement for Vitamin C, which supports a strong immune system. Essential oils in fennel promote digestion and relieve bloating.

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