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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup extra virgin olive oil (good quality, plus more for the baking dish)
- 4 fennel bulbs (large, trimmed and cut into 1/3-inch-thick slices, fronds reserved)
- 1 tsp. kosher salt
- 1 tsp. grated lemon zest
- 1 clove garlic (sliced)
- 1/2 cup freshly grated Parmesan
- 2 Tbsp. pomegranate seeds
- 3 sprigs rosemary (1 left whole, 2 chopped)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium910mg38% |
| Potassium1010mg29% |
| Protein7g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber7g28% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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