Roast up fennel bulbs with zesty garlic and chives for a veggie dish worth making over and over again!

If you’ve never cooked with fennel before, you’ll be surprised at how easy it is to make. This gut-healthy recipe is great for boosting extra iodine and can be served as a simple side or appetizer, alongside your favorite entrée.

Boil Your Fennel for Best Results

When eaten raw, fennel bulbs are crunchy and dense with a faint smell of anise or licorice. Boiling them before placing into the oven helps tenderize and mellow out the taste so that they’ll become crisp and savory in the oven. This technique also helps reduce roasting time, which means you’ll spend less time in the kitchen and more time enjoying them with friends and family.

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Don’t Hold Back on the Seasonings

Added garlic and chives help brighten up the aroma, while fresh lemon juice offers a zesty hint of citrus flavoring. When prepping the bulbs, you’ll want to make sure to save the fennel fronds and stalks.

You can use the stalks for other recipes (like stir-fries and soups) or add the fronds as a garnish at the end. If you’re looking for a little more heat, you can also sprinkle in a bit of chili powder before roasting or add a bit of ground turmeric for some anti-inflammatory benefits.

Felicia Lim

Roasted Fennel with Garlic & Chives

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Total time:1 hr
10 mins

Cook Time: 1 hr 1 hour

Prep Time: 10 mins 10 minutes

Serves:4

Roasted Fennel with Garlic & Chives

Recipe by: Felicia Lim

Roast up fennel bulbs with zesty garlic and chives for a veggie dish worth making over and over again.

Tools

• Large pot
• Large baking sheet

Ingredients

• 4 bulbs fennel, scrubbed and cleaned
• 8 cups water
• 2 T olive oil, plus more for drizzling
• 1 T fresh lemon juice
• ¼ t salt
• ¼ t pepper
• 1 T sliced garlic
• 3 lemon wedges for garnishing
• ¼ cup chopped chives

Instructions

• Preheat the oven to 350°F.
• Trim the tops of the fennel bulbs and save the leaves for garnishing. Slice the bulbs in half from top to bottom and place them into a large pot with filtered water.
• Bring the water to a boil and cook the fennel for approximately 15 minutes.
• Transfer the parboiled fennel bulbs to a baking sheet (cut side up), then drizzle the fennel with olive oil, lemon juice, salt, and pepper.
• Top the fennel with sliced garlic and set them into the oven to roast for 45 minutes. Remove them once the fennel is tender and the garlic is golden brown.
• Garnish with a generous drizzle of olive oil, fresh lemon wedges, and fennel leaves. Serve and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Sky Organics)
Black pepper (Frontier)

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