Roasted fennel with lemon and sugar snaps

Here’s one of our all time FAVORITE low-carb sides. Roasted fennel is a mild, mellow delight... much like a smooth jazz song. Serve it up with snap peas and pumpkin seeds you’ll feel the groove!
Here’s one of our all time FAVORITE low-carb sides. Roasted fennel is a mild, mellow delight... much like a smooth jazz song. Serve it up with snap peas and pumpkin seeds you’ll feel the groove!

Ingredients

4 servingservings
USMetric
  • 1 1 squeezed lemon
  • 1 lb 450 g fresh fennel
  • 3 tablespoons 3 tablespoons olive oil
  • 513 oz. 150 g sugar snaps
  • 2 tablespoons 2 tablespoons sunflower seeds or pumpkin seeds, roasted
  • sea salt
  • ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 450°F (225°C).
  2. Cut the fennel into small wedges. Arrange in a baking dish. Drizzle olive oil over the fennel. Season with salt and pepper to taste.
  3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don't have to eat them if you don't like to).
  4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
  5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and roast the seeds over medium heat for a few minutes until browned but not burnt.
  6. Mix the roasted fennel with raw shredded sugar snap peas and the dry roasted pumpkin seeds. Plate and serve with fish, chicken or meat.

Tip!

Save the fennel stalks and fronds after you cut them. The stalks are terrific in soup stocks, and you can eat the fronds raw. Enjoy!

Goes great with

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3 Comments

  1. gbl
    Mmmm. Terrific recipes. I'm making the salmon and fennel side dish today. Many thanks.
  2. ed
    Can you set up the recipes' pages for print view ?
    Thanks
  3. Sung Oczon
    Remove the fennel from the oven. Once your fennel bulbs are roasted a nice brown color, carefully take the baking dish out of the oven. Place the roasted wedges on a large serving plate. Mix the sugar snaps and pumpkin seeds up with the roasted fennel on the plate. Serve immediately. You can sprinkle a little more sea salt and freshly ground pepper over the completed dish before serving, if you like.

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