Low FODMAP Basil Roasted Fennel
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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)
Ingredient noteFennel fronds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid fennel fronds, please tap it and change its rating to Red.
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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