I first discovered fennel while on vacation in Italy in Positano, one of the most beautiful places I have ever been. We ordered an antipasti appetizer at one of the many restauraunts down along the beach, and the roasted fennel that was part of that plate was incredibly delicious! Of course I decided I would try and make that at home (I am told I say that about a lot of restaurant dishes!) and it is a very easy and low calorie vegetable you can make any day of the week. I now make this at least twice a month and get requests for how to make it from friends and relatives often. So easy! Enjoy.
Roasted Fennel
Ingredients:
1 -2 Fennel Bulbs, stalks and fronds removed
Olive oil cooking spray
Sea salt
Preheat oven to 425 degrees.
Slice fennel bulb into 1/4 inch slices and arrange on baking sheet lightly coated with cooking spray. Spray tops of fennel with cooking spray and sprinkle with sea salt.
Roast in oven 12 minutes or until fennel is soft and staring to brown.
WW Points - ZERO - YIPPEE
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