Whole30 + Keto Roasted Fennel Recipe – 3 net carbs! How to slice and roast fennel. A delicious low carb vegetable! Paleo, gluten free, grain free, dairy free, sugar free, vegan, plant based, clean eating, real food.

ROASTED FENNEL ON A SHEET PAN

Looking for a fun, new vegetable to add in to your low carb dinner sides rotation? I find I’m often roasting broccoli or making cauliflower rice.

Roasted fennel is so delicious! And couldn’t be simpler to make.

ROASTED FENNEL ON A SHEET PAN

Whole30 + Keto Roasted Fennel

If you’ve never had fennel before, it reminds me of a sweet, slightly licorice flavored celery. I love it raw shaved thinly in salads.

I find it the most delicious when it is roasted. It really mellows the sharp, licorice flavor. It enhances the sweetness and gives it a caramelized flavor. I especially love it served with seafood like salmon. A delicious pairing!

Plus, at less than 3 net carbs per serving it is very keto friendly!

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ROASTED FENNEL ON A SHEET PAN

Whole30 + Keto Roasted Fennel


  • Author: Natalie
  • Prep Time: 5
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
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Ingredients

  • 2 fennel bulbs, cut into 1/4ths, core cut out and discarded, then sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt

Instructions

  1. Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper.
  2. Toss the sliced fennel with olive oil. Spread in an even layer on the rimmed baking sheet. Season with kosher salt.
  3. Roast for 30-40 minutes, until soft and the edges are turning golden brown.
  4. Serve warm.
  5. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

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