AIP Friendly Basil Roasted Fennel
Roasted fennel is one of those vegetables that completely transforms in the oven — the sharp, anise-like bite mellows into something sweet, silky, and deeply caramelized at the edges. These wedges get tossed with olive oil, turmeric, and ginger before hitting a 425°F oven, which means every cut side develops that gorgeous golden crust that makes the whole dish feel special. A bright finish of fresh lemon juice, lemon zest, and torn basil lifts everything at the end, keeping the flavors clean and vibrant. The whole recipe is built from whole, unprocessed ingredients — no nightshades, no grains, no dairy — so it fits neatly into the elimination phase without any substitutions or workarounds required. That can be genuinely hard to pull off with a roasted side dish that still feels satisfying and craveable, but the natural sugars in the fennel do a lot of the heavy lifting here. It serves four and comes together with minimal prep, making it an easy addition to a weeknight plate or a more composed healing-diet spread. Save those fennel fronds for garnish — they add a fresh, herby finish that makes the whole platter look like it came from a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large fennel bulbs (about 2 lb total), fronds reserved
- 3 tbsp olive oil
- ½ tsp fine sea salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!