Five-Spice Roasted Fennel

1/2 cup water
1 tablespoon olive oil
1/4 teaspoon five-spice powder
3/8 teaspoon pepper
2 large bulbs fennel (about 3 pounds total), quartered, cored, and sliced crosswise
1/2 teaspoon salt

1 Preheat the oven to 400°F.
2 In small bowl, stir together the oil, five-spice powder, and pepper. Whisk in the water.
3 Place the fennel in a 9 x 12-inch baking pan. Drizzle with the oil mixture and toss gently to coat.
4 Cover with foil and bake for 15 minutes. Uncover, stir, and roast 5 minutes, stirring once, until the fennel is softened and just a bit golden.
5 Sprinkle with the salt and toss. Serve warm or at room temperature.

Makes 4 servings.
Per serving: 67 calories, 3.6g total fat (0.5g saturated), 0mg cholesterol, 3.7g dietary fiber, 9g carbohydrate, 2g protein, 352mg sodium.