2 fennel bulbs
1 lrg. onion, cut into 1-inch wedges
I Can’t Believe It’s Not Butter Spray
½ t, crushed fennel seeds or Italian seasoning
½ t. salt
¼ t. pepper
Preheat oven to 400o
To prepare fennel, cut off and discard upper stalks. Remove any wilted outer layers and cut a
thin slice from fennel base. Wash fennel and cut in half lengthwise. Cut lengthwise into wedges
about 1 inch thick. Place fennel and onion in a shallow roasting pan. Spray evenly with 10-15
sprays of I Can’t Believe It’s Not Butter Spray. Sprinkle with fennel seeds, salt and pepper. Stir to
coat. Roast for 35-40 minutes or until light brown and tender, stirring twice.
Makes 4 servings of approx. 1 cup each
Calories: 42 per serving Fat: 0g.