Low Iodine Basil Roasted Fennel
Total time45 min
Prep time10 min
Cook time35 min
4.7(3)
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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!