July 28 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Roasted fennel and snow pea salad
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
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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www.dietdoctor.com
Making low carb simple
Instructions
- 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!
Thanks
Fänkålssallad med snöärtor??