
Fennel is one of those vegetables that transforms completely in the oven — the sharp, anise-forward bite mellows into something sweet, silky, and deeply caramelized. Here, thick wedges get a first roast at high heat to build golden edges, then a second pass with a glaze of pure maple syrup, apple cider vinegar, turmeric, and ginger that sets into something almost lacquer-like. Fresh thyme scattered across the pan adds an herby, aromatic note, and a final squeeze of lemon brightens everything right before serving. Every single ingredient here is compliant with the autoimmune protocol — no nightshades, no grains, no eggs, no seed-based spices — which can be genuinely hard to pull off when you're craving something that feels indulgent rather than just safe. The maple and vinegar glaze does a lot of the heavy lifting, delivering sweet-tart complexity without any of the usual shortcuts that would knock a dish off the protocol. This makes four servings and works beautifully as a side alongside simply cooked meat or fish, though it's honestly impressive enough to anchor a lighter meal on its own.
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AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.




Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Arrange the fennel wedges cut-side down in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, turning the wedges to coat all sides.
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