Ingredients
| 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 |
Directions
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
Source: cookinglight.com