Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (7)
Roasted Fennel
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 13%
CARBS 25G50% OF CAL
4G FIBER15G OTHER6G TOTAL SUGAR
FAT 8G37% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fennel wedges roasted until tender and caramelized, finished with lemon zest, Parmesan, and breadcrumbs. A simple, elegant vegetable side.
sideamerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium or large fennel bulbs
- 1 to 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon wedge (for squeezing)
- Freshly grated Parmesan cheese
- Lemon zest
- Seasoned Homemade Breadcrumbs
- Chopped fennel fronds
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 13%
CARBS 25G50% OF CAL
4G FIBER15G OTHER6G TOTAL SUGAR
FAT 8G37% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 693mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 156mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.