Paleo Rosemary-Garlic Roasted Fennel

Total time45 min

Prep time10 min

Cook time35 min

4.8

(11)

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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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