Fennel-Roasted Vegetables


food network
60 mins (prep 20, cooking 40)
16 ingredients
8 servings


Categories:  side-dish , zucchini , roasting , winter , italian , carrot , fall , vegetables , summer , spring , onion ,
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Ingredients

  • 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
  • 1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end
  • 1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
  • 2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
  • 1/2 cup extra -virgin olive oil, divided
  • 1 1/2 tablespoons fennel spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder
  • 6 to 8 cloves garlic
  • sea salt, preferably gray salt
  • 1 cup fennel seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons kosher salt

Nutrition

Serving Size (65.76 g)
Servings 8
Amount per Serving
Calories 287.0 Calories from Fat 207.81
% Daily Value *
Total Fat 23.09g 284.24%
Saturated Fat 2.71g 108.48%
Trans Fat 0.0g %
Cholesterol 1.81mg 4.83%
Sodium 2223.24mg 741.08%
Total Carbohydrate 22.09g 58.92%
Dietary Fiber 15.8 g 505.52%
Sugars 0.09 g %
Protein 6.01g 96.17%
Vitamin A 60.05IU% Vitamin C 9.07mg%
Calcium 446.83mg% Iron 7.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large carrots, red onions, cloves garlic
 

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