Low Iodine Ginger-Lime Roasted Fennel

Total time45 min

Prep time10 min

Cook time35 min

4.8

(21)

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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