Are you looking for a delicious vegan side dish? This Roasted Fennel with Garlic and Kalamata Olives makes a wonderful healthy side.
One of the things the functional medicine doctor did for me was to give me a very specific food list. This is extraordinarily helpful because I really had no idea what I should be eating with everything that is going on with my health.
Autoimmune protocol (AIP), ketogenic, low carb, vegan, vegetarian… I was so confused since I don’t have a solid diagnosis and I know how critical nutrition is. It’s what we always look at first.
It turns out that I need to be eating a diet that is extremely easy to digest because I’m malnourished even though I eat a very clean organic diet.
In addition, my diet should be focused on foods that fight infection since the functional medicine doctor thinks it’s possible I have an infection that is evading detection. Apparently those sneaky infections can sometimes be a trigger for thyroid problems.
One of the foods I’m supposed to eat a lot of are kalamata olives. I hate olives (one of the very, very few foods I don’t enjoy), so I’m experimenting with ways to make them more palatable.
Since I also have to eat lots of licorice flavored foods like fennel, I decided to try and make a side dish that would check off multiple foods from my highlighted list from the doctor.
It actually tastes pretty good! Brian, who loves kalamata olives, says it is amazing. So if you like olives, there’s your endorsement!
Roasted Fennel with Garlic and Kalamata Olives
- Preheat your oven to 425°F.
- Grease a rimmed baking sheet with olive oil.
- Trim each fennel bulb, then cut them vertically into 8 wedges. You'll want to make sure to leave the core attached to each wedge so that it won't fall apart.
- Add the fennel wedges and garlic to a large mixing bowl.
- Pour the remaining olive oil over the ingredients in the mixing bowl, then toss to evenly coat.
- Place the coated fennel onto a lined baking sheet.
- Sprinkle the thyme, crushed red pepper, sea salt and black pepper over the fennel
- Place the baking sheet in the oven and roast the fennel for 15 minutes.
- After 15 minutes, turn the fennel wedges over with tongs and continue roasting for another 15 minutes, or until the fennel is tender.
- Once the fennel is fork tender, scatter the kalamata olives on top of the fennel, then place the pan back in the oven and roast for 8-10 minutes, or until the fennel starts to get a little brown around the edges.
- Serve as a side dish or with long grain brown rice for an easily digestible vegan meal.