Low Sodium Basil Roasted Fennel

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

2 large fennel bulbs (about 2 lb total), fronds reserved
Fresh Fennel Organic - Fennel Cal-Organic Farms® Organic Fennel Fennel / Sweet Anise Trader Joe's Fresh Fennel
See all
3 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
¼ cup fresh basil leaves, torn
2 tbsp fennel fronds, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Trim the fennel bulbs: cut off the stalks and reserve the fronds if using. Halve each bulb through the root, then cut each half into 3 wedges, keeping a bit of the core intact so the wedges hold together.

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