Nutrition Facts

Serving Size 97 g

(Approx. 6 Servings)

Amount Per Serving

Calories	110	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 40 mg	2%

Total Carbohydrate 7 g	2%

Dietary Fiber 3 g	12%

Sugars 4 g

Protein	1 g

Vitamin A 15%	•	Iron 4%

Vitamin C 15%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Fennel with Pomegranate

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 medium to large bulbs of fennel, green tops removed, roots trimmed, peeled & discard blemished layers

1/4 cup(s) Extra Virgin Olive Oil, plus more as needed for drizzling.

1/3 cup(s) pomegranate arils or seeds, plus more as needed.

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Instructions

Preheat grill to medium-high heat, approximately 350ºF to 400ºF.

While grill is preheating, thinly slice fennel from top to root to keep slices intact. Toss in olive oil with a generous pinch of salt and pepper. Set aside to marinate until grill is ready.

Spray grill liberally with non-stick spray and grill fennel slices for 3 to 5 minutes per side or until nicely marked and just starting to soften.

Transfer fennel to a plate, garnish with pomegranate arils, drizzle with a little more olive oil and serve.

Chef's Note: Serve fennel alongside grilled chicken or fish and drizzle with a little reserved pomegranate juice for added sweetness if desired.