Fresh Fennel and Apple make this a sweet and tart accompaniment to my Slow-Roasted Chicken, or other savory dishes.
1 bulb fennel, cored, sliced into quarter-inch pieces with the grain
1 medium onion, sliced in half, then into quarter-inch slices
1 tablespoon olive oil
Salt and freshly ground black pepper
1 lemon, juiced
Quarter to 1 cup coarsely chopped fennel fronds
- Preheat oven to 425 degree. Toss fennel and onion in the olive oil, season with salt and pepper, and then place on a large baking sheet. Cover with foil, and bake for 15 minutes, stirring occasionally.
- Remove from oven, and place in a serving bowl. In a separate bowl, grate apples, then pour lemon juice over, to season and to prevent acidulation. Season with salt and pepper, and toss in fennel fronds.
- Add the apple mixture to the fennel and onions. Serve warm.
Per serving: 104 calories, 4 g fat ( 0.5 g saturated), 19 g carbohydrates, 1.5 g protein, 4 g fiber, 182 mg sodium (8% Daily Value).