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Correo Electrónico
Ingredientes
- Feed Me Phoebe: Gluten-Free Sweet Potato Latkes with Scallions
- The Lemon Bowl: Slow Cooker Apple Cranberry Sauce
- Jeanette’s Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
- The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
- Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes
- Red or Green: Roasted Cauliflower & Garlic Soup with Chile
- Big Girls, Small Kitchen: Cheesy Winter Squash Bake
- Virtually Homemade: Green Beans with Brown Butter and Almonds
- The Cultural Dish: Kartoffelpuffer: German Potato Pancakes
- The Mom 100: Baked Squash with Chili and Maple Syrup
- Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado
- Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño
- FN Dish: 5 Seasonal Sides for Your Holiday Table
- Pin It Tags: featured, fennel, lemon, olives
View Full Recipe at The Wimpy Vegetarian
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 31g | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.62g | 1% |
| Protein 0.35g | 1% |
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