Whole30 + Keto Roasted Fennel
This Whole30 + Keto Roasted Fennel Recipe is just 3 net carbs! How to slice and roast fennel. A delicious low carb vegetable!
- 2 fennel bulbs cut into 1/4ths, core cut out and discarded, then sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Toss the sliced fennel with olive oil. Spread in an even layer on the rimmed baking sheet. Season with kosher salt.
Roast for 30-40 minutes, until soft and the edges are turning golden brown.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
Calories: 80 | Total Carbs: 4.8g | Protein: 0.8g | Fat: 7.1g | Fiber: 2g | Net Carbs: 3g