Keto Lunch: Roasted Fennel

Ever heard of fennels? I didn't think so since fennels aren't the most well-known within the vegetable family. However, you will surprised with how frequently it actually appears as a side in many dishes. This green and white ingredient is grown for its edible shoots, leaves and seeds, and has a strong aniseed flavour. One of the most common ways to cook this healthy and delicious plant is roasting it which we will show you now. 

Why Fennels?

Fennels are a good source of fibre as well as heart-friendly nutrients like potassium and folate. On top of this they are low in calories but full of flavour, so they make for a great ingredient in weight management plans as well as simply being a delicious part of many dishes.

Roasted Fennels

Prep: 10 mins | Cooking: 30 mins

4 gram

Net Carbs per Serving

4 portion

Serving Size
  • 2 fennel bulbs
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  1. Cut off the stalks, and chop the bulbs lengthwise into 1-inch wedges.
  2. Preheat oven to 400°F (205°C).
  3. Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them.
  4. Sprinkle with balsamic vinegar, again just enough to coat.
  5. Line a roasting pan brushed with olive oil.
  6. Arrange the fennel wedges on the pan and roast them at 400°F (205°C) until the fennel wedges are cooked through and beginning to caramelize at the edges.

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