Roasted Fennel with Sun-Dried Tomatoes
Healthy, because
Even smarter
Nutritional values
These roasted vegetables are very high in vitamins, fiber, and antioxidants. This is a great side dish that adds a lot of nutrients to your day!
You can serve this on the side of a meat and with some bread for a lovely, complete meal.
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 12 g |
Preparation steps
Preheat the oven to 400°F. Drain the sun-dried tomatoes reserving the oil. brush a casserole dish with 1 tablespoon of the reserved oil. Finely dice the sun-dried tomatoes. Score the fresh tomatoes, and blanch in boiling water. Remove the tomatoes from the water, and rinse under cold water. Peel the tomatoes, remove the seeds, and coarsely chop. Peel and finely dice the onion and garlic. Thoroughly drain the olives.
Mix the sun-dried tomatoes, the fresh tomatoes, onion, garlic, and the olives. Squeeze the juice from the orange. Mix the juice and 2-3 tablespoons of the tomato oil into the onion mixture, and stir until combined.
Rinse and trim the fennel, then quarter lengthwise. Add the fennel to the casserole dish, then top with the tomato mixture. Season with salt and pepper, and sprinkle with parmesan cheese. Place in the oven and cook for 20-25 minutes. Remove from the oven and serve hot.
