Eosinophilic Esophagitis Friendly Rosemary-Garlic Roasted Fennel
Total time45 min
Prep time10 min
Cook time35 min
4.8(11)
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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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