Roasted Fennel and Peppers

Name: Roasted Fennel and Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 fennel bulbs, halved and sliced; 2 medium sweet red peppers, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 3 garlic cloves, minced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon rubbed sage; Fresh sage leaves, thinly sliced, optional

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 29, 2023

Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Roasted Fennel and Peppers

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Yield:6 servings

Prep:10 min

Cook:20 min

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Ingredients

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

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Directions

1
Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.

2
Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts

2/3 cup: 67 calories, 3g fat (0 saturated fat), 0 cholesterol, 240mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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