2 fennel bulbs, stalks cut off with some fronds (green fern-like) reserved for garnish
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon granulated garlic
DirectionsPreheat the oven to 425 degrees and cover a baking sheet with aluminum foil for easy clean up (or a Silpat) and set aside.
Halve the fennel lengthwise and then cut into 1/2 – inch slices (the root end is still intact and holding it together). Place fennel on prepared pan and drizzle with oil, and sprinkle with salt, pepper and garlic. Cook for 20-25 minutes until caramelized turning once halfway through cooking time. Drizzle with lemon juice, sprinkle with fennel fronds and top with cheese.
Yield: 2 servings (serving size: 1/2 cup)
Nutrition Breakdown: Calories 170, Fat 10g (2.5g saturated fat), Cholesterol 10mg, Carbohydrate 17g, Fiber 7g, Protein 6g, Potassium 968mg
Percent Daily Value: 6% Vitamin A, 45% Vitamin C, 15% Calcium, 10% Iron
Diabetes Exchanges: 3 vegetables, 2 fats