Lemon Pepper Roasted Fennel (Edit recipe)

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Bright, zesty, and perfectly caramelized — this Lemon Pepper Roasted Fennel brings out the veggie’s natural sweetness with a citrusy kick and subtle bite. A perfect side dish for any meal and only takes 15 minutes from start to finish!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

2 whole Fennel, Bulbs, sliced
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice
1 tsp Lemon Zest
1 tsp Black Pepper - Primal Palate
.5 tsp Garlic Powder
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F (200°C).
Trim the fennel: remove the stalks and fronds, then cut the bulb into ½-inch thick wedges.
Toss fennel wedges in olive oil, lemon juice, lemon zest, black pepper, and salt. Add garlic powder or red pepper flakes if desired.
Spread the fennel on a parchment-lined baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through, until edges are golden and caramelized.
Finish with a squeeze of fresh lemon juice before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	7 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	135 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.