Roasted Fennel Salsa

Sauces and Condiments.

Roasted Fennel Salsa


Quantity Ingredients
1 whole garlic head
2 medium fennel bulbs, thinly sliced
Cooking spray
1 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp grated lemon rind
3 tbsp fresh lemon juice
1/4 tsp minced fresh rosemary


Preheat oven to 450°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.

Yield:  2 cups

(serving size: 1/4 cup) CALORIES 36 (48% from fat); FAT 1.9g (sat 0.2g,mono 1.3g,poly 0.2g); PROTEIN 1.1g; CHOLESTEROL 0.0mg; CALCIUM 38mg; SODIUM 77mg; FIBER 0.3g; IRON 0.8mg; CARBOHYDRATE 4.3