Roasted fennel and shallots with balsamic vinegar and Kalamata olives

1 Point, Weight Watchers

Prep Time: 0:15 Cook Time: 0:35 Total Time: 0:50 Difficulty: Easy Servings: 6 Source:

Ingredients

2 spray(s) cooking spray

2 medium , ends trimmed, stalks removed, fronds reserved uncooked fennel bulb(s)

6 large , quartered uncooked shallot(s)

4 tsp extra virgin olive oil

1 tsp fennel seeds

1/2 tsp kosher salt

1/8 tsp , freshly ground black pepper

1/2 tsp orange zest

1/4 cup(s) fresh orange juice

1 tsp balsamic vinegar

8 medium , Kalamata variety, pitted, sliced (about 1/4 c) olive(s)

Directions

Preheat oven to 450°F. Line a medium rimmed baking sheet with nonstick foil or just coat pan with cooking spray.

Cut each fennel bulb into 6 equal pieces; remove any tough outer leaves. Put fennel and shallots on prepared pan; drizzle with oil and toss to coat. Sprinkle with fennel seeds, salt and pepper; toss to coat. Spread vegetables in a single layer, fennel pieces should have a least one cut side facing down; arrange shallots around fennel.

Roast 20 minute; remove from oven and flip fennel. Roast until tender and light golden in spots, 10-15 minutes more.

Meanwhile, combine orange zest, orange juice and vinegar in a small cup.

Arrange vegetables on a serving platter; drizzle with orange juice mixture and then sprinkle with olives. Chop some reserved fennel fronds and sprinkle over top.

Serving size: about ¾ c

Nutrition

1 smart points