Variation: Use 1 teaspoon fresh lemon juice, 1/4 c fresh, minced parsley, 1 tablespoon fresh, minced dill in place of lemon zest and tarragon.
Serves 4 Time 35 minutes
olive oil cooking spray
2 medium fennel bulbs, trimmed and thinly sliced
1/4 tsp salt
1/4 tsp black pepper
2 tsp lemon zest
1 tbsp fresh tarragon, minced
- Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
- Place fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetables begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest and tarragon.
Per 1/2 Cup
Nutrition Info : calories 36.3, fat 0.2g, protein 1.5g, carbohydrates 8.5g, sodium 206.2mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center