Side dishes do not have to be complicated to be tasty. Another recipe from Italy, this one is from my beloved grandmother. As you might have noticed, I love “keto-fying” my childhood recipes and bringing you a taste of the original Italian flavors I grew up with and the wholesomeness of traditional home-cooked foods.
Ingredients
- 1 whole fennel bulb
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) coconut oil, melted
- ¼ tsp unrefined sea salt
How to Make It
- Preheat the oven to 350°F (177°C). Wash the fennel and trim off the green tops and hard base.
- Slice the fennel lengthwise in ⅓ inch (8 mm) thick slices. Lay the fennel slices on a nonstick cookie sheet and pour the oils on top, coating evenly on top and bottom, flipping them once. Sprinkle salt on top.
- Bake until caramelized and brown, about 45 minutes, flipping once.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 322 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Saturated Fat 28 g 140% |
Trans Fat 0.0 g |
Dietary Fiber 7 g 18% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |