Roasted Fennel with Orange & Olives

1          medium to large fennel bulb (about 1 to 1¼ pounds total), trimmed and cut into ¼-inch slices

1          tablespoon olive oil

¼         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

¼         cup chicken broth, low sodium

2          tablespoons white wine

¼         cup oil-cured black olives, pitted and halved

½         teaspoon grated orange zest

Nutritional information per ½-cup serving:
Calories 99 (45% from fat) • carb. 11g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 293mg • calc. 72mg • fiber 4g

1. Adjust the rack to position 2. Set the oven to Roast with Convection at 400°F for 35 minutes. Line the baking pan with parchment paper.

2. In a medium bowl toss the fennel slices with the oil, salt and pepper until the fennel has been evenly coated. Arrange the slices in a single layer on the pan. Pour the chicken broth and wine directly on the fennel.

3. Put the fennel in the preheated oven and bake until softened and lightly browned. During the last 10 minutes of cooking, stir in the olives and orange zest and finish cooking.