Roasted Fennel and Artichoke Hearts

1 Reviews
100% would make this recipe again

This is a sophisticated yet very easy side dish.

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Preparation : 10 min Cooking : 35 min
140 calories/serving

Ingredients

2 cans (398 mL size) artichoke hearts drained, patted dry, and cut in half lengthwise 12 units
2 fennels, cut into 2 cm wedges 700 g
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
4 tsp lemonjuice, freshly squeezed 1/2 lemon
2 tbsp Italian parsley, fresh, chopped 10 g

Method

  1. Preheat the oven to 215°C/425°F.
  2. Arrange fennel and artichokes on a rimmed baking sheet. Coat thoroughly with half of the oil. Season with salt and pepper.
  3. Roast in the middle of the oven until the vegetables are caramelized on both sides, about 35 min, tossing after 20 min.
  4. Take out of the oven, sprinkle with the remaining oil and lemon juice. Add parsley, and toss to combine. Serve.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

140

Fat

8 g

13 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

710 mg

30 %

Carbohydrate

24 g

8 %

Fibre

9 g

35 %

Sugars

0 g

Net Carbs

15 g

Protein

4 g

Vitamin A

3 %

Vitamin C

25 %

Calcium

10 %

Iron

21 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Potassium, Vitamin K
Good source of  :
Iron, Phosphorus
Source of  :
Calcium, Folacin, Magnesium, Manganese, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Cholesterol, Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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