Roasted Fennel & Sugar Snaps Recipe


This amazingly delicious side goes perfectly well with fish and grilled food.

Yield: 4 servings

Total Time Taken: 35 minutes


4 fennels, fresh

3 tablespoons olive oil

1 ¼ teaspoon salt

¾ teaspoon ground black pepper

1 lemon, squeezed

1 lemon, cut into wedges

1⁄3 pound sugar snaps

2 tablespoons roasted sunflower seeds


  1. Place baking rack on the middle shelf of the oven, set the temperature to 450 degrees F and let preheat.
  2. Slice fennel into small pieces and place on a medium-sized baking sheet. Drizzle with olive oil, season with salt and black pepper and toss to coat.
  3. Drizzle with lemon juice and scatter with lemon wedges.
  4. Place the baking sheet into the oven to bake for 25-30 minutes or until cooked through. In the meantime, shred sugar snaps.
  5. Transfer baked fennel to a serving platter, add sugar snaps and pumpkin seeds and stir until mixed well. Serve immediately.

Nutritional Information Per Serving: 85 Cal, 8.57 g total fat (2.06 g sat. fat), 81 mg chol., 669 mg sodium, 5.54 g carb., 3.3 g fiber, 1.77 g protein.

Roasted Fennel & Sugar Snaps


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