Recipes from Italy · by Silvana Nava★ 5.0 (1)
Roasted Fennel with Parmigiano, Breadcrumbs & Sage
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 22%
CARBS 26G33% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 19G53% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted fennel bulbs topped with a savory breadcrumb and parmesan mixture with fresh sage and garlic. A sophisticated, aromatic vegetable side dish.
sideitalian⚙️ food processor🥧 baking dish🔥 oven♨️ grilldairy freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 fennel (about 600 g - 1,3 pound)
- 100 g breadcrumbs (1 cup)
- 80 g Parmigiano Reggiano (¾ cup, grated)
- 50 g olive oil (4 tablespoons, extra virgin)
- 4 sage leaves
- 1 clove garlic
- salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 22%
CARBS 26G33% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 19G53% OF CAL
5G SAT13G 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
- 15m
- Cook
- 15m
- Sodium
- 695mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 311mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.