Roasted Fennel and Snow Pea Salad

Why This Is Strictly Keto

Fennel roasted in olive oil turns tender and caramelized without any added sugar, while raw snow peas and toasted pumpkin seeds bring crunch, fiber and healthy fats. It is a plant-based side built from four simple whole foods.

Ingredients

• 1 lb (450 g) fresh fennel bulbs
• 3 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 lemon
• 2 tablespoons pumpkin seeds or sunflower seeds
• 5 oz (140 g) snow peas, thinly shredded

Instructions

1. Preheat: Heat the oven to 450°F (225°C).

2. Prep the fennel: Trim the stalks and fronds from the fennel and cut the bulbs into small wedges. Arrange them in a baking dish, drizzle with the olive oil and season with salt and pepper.

3. Add the lemon: Halve the lemon and squeeze out the juice for another use. Cut the rind into thin wedges and tuck them around the fennel.

4. Roast: Roast for 20–30 minutes, until the fennel is tender and golden brown at the edges.

5. Toast the seeds: While the fennel roasts, toast the seeds in a dry skillet over medium heat for a few minutes, stirring, until lightly browned.

6. Toss and serve: Toss the roasted fennel with the shredded raw snow peas and toasted seeds. Serve warm or at room temperature.

Nutritional Info (per serving, approximate)

Tips

• Save the fennel stalks for homemade stock; the feathery fronds make a pretty raw garnish.
• The roasted lemon rind is edible but quite bitter — use it for flavor, then leave it off your plate if you prefer.
• Pairs well with grilled fish, roast chicken or pork.