INGREDIENTS:
3 medium fennel bulbs, rinsed well and tough outer leaves removed
1 tablespoon grapeseed oil
2 teaspoons fresh minced garlic
sea salt and freshly ground pepper
DIRECTIONS:
Preheat oven to 400 degrees. Remove fennel fronds, chop as you would dill, and reserve 2 tablespoons for use in this recipe. Quarter bulbs lengthwise. On a large baking sheet, toss fennel with oil, salt, pepper and garlic. Roast, turning once, until lightly browned, 30-40 minutes. Remove from oven and toss with chopped fronds.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
