Pic of Roasted fennel and shallots with lemon and olives

Roasted fennel and shallots with lemon and olives

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Vegetarian mains

Roasted fennel and shallots with lemon and olives

Side Serves 4 55 min
Caramelised shallots and fennel make a soft and flavoursome combination in this quick, oven-baked vegan dish, whilst the olives and lemon add a salty-sharp finish. This is good with baked eggs, roasted chicken, pork or fish.

Ingredients

  • 2 large or 3 smaller fennel bulbs, trimmed (save the feathery fronds for garnish)
  • 8 shallots, peeled and cut in half if large
  • 12 pitted olives (green or black) oil for roasting
  • 2 lemons - 1 juiced, 1 cut into thick slices

Method

Prep time: 5 min
Cooking time: 50 min

  • Step 1

    Preheat oven to 190°C/Gas 5. Cut each fennel bulb into 6 wedges. Boil in salted water for 5 minutes.

  • Step 2

    Transfer to a roasting tin with the shallots, olives and sliced lemon. Toss in just enough oil to coat. Season and squeeze over the juice from the other lemon.

  • Step 3

    Roast for about 45 minutes until slighty sticky and lightly caramelised. Use the fronds to garnish.