Roasted Fennel


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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


  1. Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
  2. 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.

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Metabolic Recipes

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