Eosinophilic Esophagitis Friendly Maple & Apple Cider Roasted Fennel
Total time45 min
Prep time10 min
Cook time35 min
4.6(24)
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Learn more →Ingredients
4 servings
- 2 large fennel bulbs (about 2 lb total)
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 4 sprigs fresh thyme
- 1 tbsp fresh lemon juice
- 2 tbsp fennel fronds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
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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