Roasted Fennel

Roasted Fennel is the perfect accompaniment for any kind of fish. But why stop there? Serve it next to just about anything!

A plate of deeply roasted fennel next to magenta silk
Roasted Fennel (AIP/Paleo)
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I never really paid much attention to fennel, walking right past it in the grocery store. It has a slight anise flavor, which I’ve only recently begun to appreciate. (See my recipe for Apple Fennel Salad.) How could I know how lovely it would be roasted? Oh my. Roasting the fennel mellows that flavor a bit, deepens it, and makes it even slightly nutty. I didn’t want it to be flat, though, so I added some lemony notes for harmony. (What can I say? I’m a musician. I like harmony.)

The perfect love story

Speaking of harmony, fish and fennel are perfect for each other. Some people say they are inseparable. After trying this recipe with my favorite salmon recipe, I can attest to their compatibility. But being a person who likes to push the envelope sometimes, I am also imagining this with a juicy, singed-with-char steak. Drool.

A couple of tips

Closeup of roasted fennel next to magenta silk
Roasted Fennel (AIP/Paleo)

This recipe calls for both lemon juice and lemon zest. You may want to zest your lemon (I use a microplane for this recipe) before you squeeze it for juice. I am telling you this because of the frustration I’ve experienced doing this sequence backwards a few too many times. Ahem.

Keep an eye on your fennel as it roasts. There is a fine line between deeply roasted and burnt.

As always, thank you for being here. I love creating recipes for us both to use in our healing.

Happy cooking!

💗,

Wendi

Roasted Fennel

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Roasted Fennel is the perfect accompaniment for any kind of fish. But why stop there? Serve it next to just about anything!

Ingredients

  • 2 large bulbs fennel

  • 2 TBSP extra virgin olive oil

  • 1 TBSP lemon juice*

  • 3/4 tsp sea salt

  • 1/2 TBSP dried tarragon

  • 1 tsp fine lemon zest (use microplane)

Directions

  • Preheat oven to 450 degrees F. Wash fennel bulbs. Cut off green tops. (These can be frozen and saved to flavor soups, etc.) Stand the bulbs upright, and cut each bulb in half cross-wise, not length-wise. Now slice each side into 1/2″ slices with the bottom still attached. Each slice will be in a tulip shape.
  • Place slices in a large bowl. Toss gently with the rest of the ingredients until all slices are evenly coated.
  • Place slices on a parchment- or silicone-lined roasting sheet pan. Bake for 15 minutes. Carefully turn each slice over, and bake another ten minutes. (Keep and eye on them in case your oven is different than mine. Roasting is good. Burning, not so much.) SERVE! 🙂

Notes

  • *TIP: Zest the lemon before you squeeze it!

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3 Comments

  1. Fennel is hard to find where I love but I’ve been wanting to try it for a long time!

  2. Pingback: Paleo AIP Recipe Roundtable #288

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