Roasted Fennel & Peppers

 

2 fennel bulbs, halved and sliced

2 medium sweet red peppers, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

3 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Fresh sage leaves, thinly sliced, optional

Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat. Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

 

Yield: 6 servings; 2/3 cup each

Calories: 67

Fat: 3g fat

Fiber: 4g