Low Iodine Gluten Free Roasted Fennel

Total time45 min

Prep time10 min

Cook time35 min

4.7

(10)

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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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