Roasted Fennel - Yoga Journal

Roasted Fennel


Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly.

  • servingServings


  • 2 medium fennel bulbs
  • 2 medium red potatoes, cubed (2 cups)
  • 1 medium red bell pepper, cut into strips (1 cup)
  • 1 small red onion, cut into 8 wedges
  • 1 Tbs. olive oil
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried marjoram


1. Preheat oven to 425F. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut bulb into 1-inch pieces (you should have 4 cups).

2. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 125
  • Carbohydrate Content: 22 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 3 g
  • Sodium Content: 64 mg