Here’s one of our all time favorite low carb sides. Roasted fennel is a mild, mellow delight with a hint of licorice flavor ... as sophisticated a vegetable as a smooth jazz song. Serve it up with snow peas and pumpkin seeds you’ll feel the groove!
July 28 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish
Here’s one of our all time favorite low carb sides. Roasted fennel is a mild, mellow delight with a hint of licorice flavor ... as sophisticated a vegetable as a smooth jazz song. Serve it up with snow peas and pumpkin seeds you’ll feel the groove!
USMetric
4 servingservings
Ingredients
- 1 lb 450 g fresh fennel
- 3 tbsp 3 tbsp olive oil
- sea salt
- ground black pepper
- 1 1 lemonlemons
- 2 tbsp 2 tbsp pumpkin seeds or sunflower seeds, toasted
- 5 oz. 140 g snow peas
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 450°F (225°C).
Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don't have to eat them if you don't want).
Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.
Tip
Save the fennel stalks and fronds after you cut them. The stalks are terrific in soup stocks, and you can eat the fronds raw. Enjoy!
Goes great with
Baked salmon with lemon and butter
More side dish recipes
- Roasted spring vegetables with eggs and browned butter
- Roasted tomato salad
- Roasted pumpkin with nuts and manchego cheese
- Keto stuffed mushrooms
- Fresh creamed spinach
- Roasted cauliflower mash
- Creamed green cabbage
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- Shrimp salad with hot bacon fat dressing
- Creamy leeks
- Low carb asparagus salad with walnuts
- Zucchini salad
- Low carb eggplant gratin
- Turnip gratin
- Low carb cauliflower mash
- Oven-roasted Brussels sprouts with parmesan cheese
- Green beans and avocado
- Low carb cauliflower cheese
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
7 comments
1
gbl
July 28 2016
Mmmm. Terrific recipes. I'm making the salmon and fennel side dish today. Many thanks.
2
ed
July 28 2016
Can you set up the recipes' pages for print view ?
Thanks3
Sung Oczon
August 22 2016
Remove the fennel from the oven. Once your fennel bulbs are roasted a nice brown color, carefully take the baking dish out of the oven. Place the roasted wedges on a large serving plate. Mix the sugar snaps and pumpkin seeds up with the roasted fennel on the plate. Serve immediately. You can sprinkle a little more sea salt and freshly ground pepper over the completed dish before serving, if you like.
4
glad
March 4 2018
With Sugar, really ?
Reply: #5
5
Reply to comment #4 by glad
suzann
March 5 2018
No sugar. Sugar snap peas.
6
Donna
October 12 2018
Love this recipe. Added scattering of sun dried tomatoes, goats cheese and baby spinach leaves. Hit with entire household.
7
ulla
October 29 2018
Hej! Vad är snöärtor för något? Ulla
Fänkålssallad med snöärtor??
