AIP Friendly Rosemary-Garlic Roasted Fennel
Fennel transforms completely in a hot oven — those sturdy wedges turn silky and caramelized at the edges, with a sweetness that might surprise you if you've only ever eaten it raw. Thinly sliced garlic roasts right alongside, turning golden and mellow, while fresh rosemary and a touch of ground ginger give the whole pan a fragrant, savory depth. A squeeze of fresh lemon juice at the end brightens everything and keeps the flavors lively. This kind of dish can feel hard to pull off on a strict elimination protocol because so many roasted vegetable recipes sneak in nightshade-based spices or seed oils — here, every single ingredient is clean and protocol-friendly by design. The technique is straightforward: high heat, a single layer on the pan, and one flip halfway through to get that deep golden crust on both cut sides. It serves four as a generous side and comes together with minimal prep, making it an easy weeknight win. Leftovers are just as good the next day, tucked alongside a simple protein or eaten straight from the fridge.
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Learn more →Ingredients
4 servings
- 2 large fennel bulbs (about 2 lb total)
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For finishing
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Trim the fennel bulbs, removing the stalks and any tough outer layers. Cut each bulb through the root end into 6 wedges, keeping the root intact so the wedges hold together.
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