Balsamic and Thyme Roasted Fennel

YIELD 4 servings

ACTIVE TIME 5 min

TOTAL TIME 45 min

INGREDIENTS

• 1 fennel bulb

• 2 tablespoons grape seed oil or olive oil

• 2 teaspoons balsamic vinegar

• 1/2 teaspoon dried thyme

• Sea salt and freshly-ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

1. Cut the fennel bulb in half lengthwise. Then, cut lengthwise into thick wedges and chop the wedges in half.

2. Place the fennel wedges on a baking sheet lined with nonstick aluminum foil. Drizzle the fennel with the oil and balsamic vinegar. Sprinkle with dried thyme, salt and pepper.

3. Roast the fennel for 40 minutes, turning the wedges over halfway through the cooking time. Make sure the fennel is cooked through and caramelized before removing from the oven.

NUTRITION

Calories 70.8

Total Fat 4.7 g

Saturated Fat 0.6 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 3.3 g

Cholesterol 0.0 mg

Sodium 47.7 mg

Potassium 360.2 mg

Total Carbohydrate 7.3 g

Dietary Fiber 2.7 g

Sugars 0.0 g

Protein 1.1 g