Eosinophilic Esophagitis Friendly Gluten Free Roasted Fennel
Total time45 min
Prep time10 min
Cook time35 min
4.7(10)
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Learn more →Ingredients
4 servings
- 2 large fennel bulbs (about 2 lb total)
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp reserved fennel fronds, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it unlined — either works.
- 2
Trim the stalks from the fennel bulbs and set aside a small handful of the feathery fronds. Halve each bulb through the root end, then cut each half into 3–4 wedges, keeping a bit of the core intact on each wedge so they hold together.
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