Low FODMAP Gluten Free Roasted Fennel
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)
- 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 choppedIngredient note
Fennel 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!