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Roasted Fennel

The slight liquorice flavor of fennel is amplified when roasted, making a tender and slightly sweet side dish worthy of an elegant meal. Fennel pairs well with fish and most meats, making it an incredibly versatile side. The mustard and lime juice add a note of tartness.

Serves 2
Ready in 45 mins
Prep time 5 mins
Cooking time 40 mins
136 calories per serving


> 2 medium fennel bulbs
> 1/4 cup reduced-fat buttermilk
> 1 tbsp extra virgin olive oil
> 1 tsp Dijon mustard
> 1 tsp lime juice
> Non-stick cooking spray
> salt to taste
> pepper to taste


Preheat oven to 400ºF. Cut stalks off fennel, slice bulbs in half lengthwise, then cut into 1-inch thick slices.
In a bowl, mix together buttermilk, olive oil, mustard and lime juice. Add fennel into mix along with salt and pepper.
Spread fennel in a single layer onto a baking sheet coated with non-stick cooking spray. Roast for 35–40 minutes, stirring every 10 minutes until fennel begins to caramelize.

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