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
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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.