Roasted Fennel and Tomatoes with Blue Cheese and Herbs
- 25 Minutes Prep
- 1 Hour 10 Minutes Total
- 6 Servings
- 220 Calories per Serving
Fennel and leeks get crispy and sweet when roasted at high temperatures. These delicious veggies are equally comfortable on the weeknight dinner table or on a party tray.
Ingredient List
- 3 medium bulbs fennel, cut into 1/4-inch slices
- 2 medium leeks, cut into 1/4-inch slices (white parts only)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- 3/4 teaspoon fine sea salt or kosher salt
- 1 cup from 1 can (28 oz) Muir Glen™ Organic Fire Roasted Whole Tomatoes, undrained
- 1 tablespoon butter
- 1/2 cup plain panko or fresh bread crumbs
- 2 oz crumbled blue cheese
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon chopped fresh thyme leaves
Preparation
- Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In large bowl, mix fennel, leeks, olive oil and honey. Spread evenly on baking sheet. Sprinkle with pepper and salt. Pour tomatoes over mixture; roast 40 to 45 minutes or until tender and browned in spots. Transfer to serving platter.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Sprinkle mixture over roasted vegetables; top with blue cheese, parsley and thyme.
Tips
- If your fennel bulbs come with tops, use the fronds as a garnish, or tuck them into a vase for a beautiful, fragrant touch to your next flower arrangement.
- The sweetness from the fennel, leeks and honey helps to balance out piquant blue cheese, but if you’re not a fan, substitute goat cheese instead.
Nutrition Information
Servings: 6
Serving size: 1 Serving
Amount per serving (Calories ): 220
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 10g | 15% |
| Saturated Fat | 3&½g | 19% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 10mg | 4% |
| Sodium | 640mg | 27% |
| Total Carbohydrate | 28g | 9% |
| Dietary Fiber | 4g | 18% |
| Soluble Fiber | 1g | % Value not available |
| Sugars | 13g | % Value not available |
| Protein | 5g | % Value not available |
| Vitamin D | Value not available | 0% |
| Vitamin E | Value not available | 8% |
| Calcium | Value not available | 15% |
| Iron | Value not available | 10% |
| Potassium | 580mg | 17% |
| Thiamin | Value not available | 2% |
| Riboflavin | Value not available | 6% |
| Niacin | Value not available | 6% |
| Vitamin B6 | Value not available | 8% |
| Vitamin B12 | Value not available | 0% |
| Pantothenic Acid | Value not available | 4% |
| Phosphorus | Value not available | 10% |
| Magnesium | Value not available | 8% |
| Zinc | Value not available | 4% |
| Manganese | Value not available | 20% |
| Selenium | Value not available | 4% |
| Copper | Value not available | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 2,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2,
- Fruits 0c,
- Vegetables 1&½c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 2tsp
Carbohydrate Choice
- Choices per serving2
