Breastfeeding Friendly Ginger-Lime Roasted Fennel
Total time45 min
Prep time10 min
Cook time35 min
4.8(21)
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Learn more →Ingredients
4 servings
- 3 medium fennel bulbs (about 2 ½ lb total)
- 3 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice (from about 1–2 limes)
- ½ tsp fine sea salt
- 1 tbsp fresh fennel fronds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the fennel wedges with the olive oil, grated ginger, lime zest, and salt until every wedge is evenly coated.
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