Here’s a great spring veggie recipe made with fennel!  I must admit that it doesn’t often occur to me to use fennel in my cooking, but it sure does count as a Free Veg at only 27 calories per cup!  Likewise for the string beans in this recipe, at 34 calories per cup.  Thanks to Food Blogga for this great recipe, and to Deb for finding it!


1 fennel bulb, cut into 8 wedges
1/2 pound string beans, trimmed
1 tablespoon olive oil
The zest of 1/2 lemon (about 1/2 teaspoon)
The juice of 1/2 lemon (about 1 teaspoon)
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons chopped fresh parsley, divided


1. Preheat oven to 400 degrees F. Cut the fennel stalks off of the bulb, and cut the bulb into 8 wedges. Place the fennel wedges and string beans in a large baking dish.

2. Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper. Pour over vegetables and toss until coated. Cover tightly with tinfoil and bake for 10 minutes. Remove the tinfoil. Add 1 1/2 tablespoons parsley and toss. Cook uncovered for 15 to 20 minutes, or until vegetables are tender and a few brown spots appear.

3. Transfer vegetables to a platter or large bowl and drizzle with juices from the baking dish. Sprinkle with a little salt and freshly ground black pepper and remaining 1/2 tablespoon parsley.

This recipe makes 4 servings, and only 70 calories per serving!

Dr Sue Pedersen © 2012

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