Roasted Fennel and Peppers

By á-46850

Weight Watchers recipe. One smart point per serving.

Ingredients

• 2 uncooked fennel bulbs
• 1 medium sweet red pepper or 6 tinker bell peppers
• 2 garlic cloves, minced
• 1/2 lemon
• 2 t. olive oil
• 1/8 t. ground thyme
• 1/4 t. salt
• 1/8 t. black pepper
• Olive oil cooking spray

Preparation

Step 1

Preheat oven to 425 degrees. Cover baking sheet in foil and spray foil with olive oil cooking spray.

Prepare fennel by trimming, halving and cutting into wedges. Prepare peppers by removing seed and cutting into strips.

Put all ingredients in a large bowl and toss to combine. Spread in a single layer onto the prepared baking sheet. Roast, stirring once, for 30-35 minutes. Serve hot or at room temperature.