Mold Detox Friendly Gluten Free Roasted Fennel
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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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