1. Preheat oven to 350 degrees. Arrange the fennel wedges and onion slices in a roasting pan in an even layer. Pour the broth, wine and olive oil over the fennel. Season generously with salt and pepper. Cover with foil and bake for 1 hour, until the fennel is very tender.
2. Increase the oven temperature to 450 degrees. Uncover the fennel and drizzle with balsamic vinegar. Cook on the top shelf of the oven for about 20 minutes, basting a few times with the cooking liquid, until the liquid has reduced and the fennel is glazed. Can be served hot or warm.
MAKE AHEAD: The fennel can be refrigerated overnight. Cover and reheat in a 350 degree oven.
Easy to make. Grab a loaf of crusty Italian bread and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0.4mg||0 %|
|Sodium 895.6mg||31 %|
|Potassium 607.1mg||16 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8.9g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 192
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.