Nutrition Facts

Serving Size 68 g

(Approx. 8 Servings)

Amount Per Serving

Calories	130	Calories From Fat	50

% Daily Value*

Total Fat 6 g	9%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 10 mg	3%

Sodium 330 mg	14%

Total Carbohydrate 16 g	5%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	3 g

Vitamin A 8%	•	Iron 2%

Vitamin C 8%	•	Calcium 2%

*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.

Roasted Fennel with Bacon Rosemary Crumbs

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 cup(s) H-E-B Pitmaster Bacon, diced small

2 medium fennel bulbs, Approximately 12 ounces, thinly sliced, green tops removed

5 Oz H-E-B Select Ingredients Onion & Garlic Premium Croutons

2 Tbsp fresh rosemary, leaves only, stems discarded

Check All

Uncheck All

Add to list

Instructions

In a large cast iron skillet add bacon and stir-fry for 8 to 12 minutes or until bacon is crispy.

With a slotted spoon remove bacon to drain onto some paper towels. Allow to cool, reserve 2 tablespoons of bacon fat for fennel.

Preheat oven to 400˚F. In a bowl toss fennel with bacon fat and a generous pinch of salt and pepper to coat.

In same cast iron skillet evenly layer sliced fennel in pan.

Place in oven and roast for 20 to 25 minutes or until fennel is just soft and starting to caramelize.

While fennel is roasting, place croutons, rosemary and bacon bits into a food processor. Pulse until crumbs resemble panko breadcrumb texture. Set aside.

Once fennel is roasted place onto a serving dish sprinkle rosemary crumbs over fennel. Season to taste as needed.