Low Sodium Simple Roasted Fennel
Elevate your vegetable side dish game with this Low Sodium Simple Roasted Fennel recipe, a flavorful yet heart-healthy option perfect for any meal. Featuring tender fennel wedges roasted to perfection, this dish is delicately seasoned with extra virgin olive oil, freshly ground black pepper, and brightened with fresh lemon juice. A sprinkle of red pepper flakes adds a subtle kick, while chopped parsley brings vibrant freshness to the plate. With just 10 minutes of prep and simple baking, this easy-to-make recipe is ideal for those seeking a low-sodium alternative without sacrificing taste. Perfect for pairing with grilled proteins or serving as a standalone vegetarian dish, this roasted fennel is sure to impress. Keywords: low sodium recipe, roasted fennel, healthy side dish, easy vegetarian recipe, oven roasted vegetable.
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Recipe Information
Ingredients
- 2 fennel bulbs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Trim the fennel bulbs by cutting off the stalks and fronds, then slice each bulb in half lengthwise. Remove the tough core by cutting it out at an angle, and slice the fennel halves into 1/2-inch thick wedges.
Place the fennel wedges in a large bowl and drizzle with extra virgin olive oil. Toss the fennel until all pieces are evenly coated.
Season with freshly ground black pepper and toss again to distribute the seasoning.
Spread the fennel wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping to promote even roasting.
Roast the fennel in the preheated oven for 30 to 35 minutes, or until the wedges are tender and golden brown around the edges, flipping them halfway through the cooking time.
Once roasted, remove the fennel from the oven and transfer to a serving platter. Drizzle with fresh lemon juice to add brightness to the dish.
Garnish with chopped fresh parsley and a sprinkle of red pepper flakes for a hint of heat before serving.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
