Roasted fennel recipe image

Print Roasted fennel

Sweetly caramelised oven-baked fennel with a hint of chilli. This veggie side is good with pork, white fish or chicken. Eat it either warm or at room temperature. It’s also good with a handful of pitted black olives thrown in for the last 10 minutes of cooking.

Ingredients

  • 2 fennel bulbs
  • 1 dried red chilli, finely sliced
  • ½ tsp fennel seeds
  • Zest & juice of 1 lemon
  • 4 tbsp olive oil
  • Salt & pepper

Method

  1. Heat the oven to 200˚C/Gas 6. Trim the fennel, removing any tough outer leaves and cut into quarters lengthwise, or sixths or eighths if the fennel is very large.
  2. In a bowl, mix together all the ingredients and season well. Place in a roasting dish, cover with foil and roast for 30 minutes, then remove the foil and return to the oven for a further 15 minutes.
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