We're very comfortable roasting pumpkins and potatoes, but why not try roasting fennel? When raw, fennel is crunchy, fresh, and full of aniseed flavour. When cooked, it's like a different vegetable: subtle, mellow, and sweet. In this recipe, the fennel wedges are coated in orange juice and zest, chilli flakes, and plenty of olive oil, and roasted until tender and caramelised at the edges.
Serve roasted fennel like you would any other roasted vegetable. It's delicious as a side for grilled meats or fish, with a lentil or chickpea stew, with some focaccia and labneh, or on a burger. And if you have leftovers, you can use it in a frittata or omelette later in the week.
Ingredients 8
2 bulbs fennel, sliced into long wedges
1 onion, cut into sixths
100 ml olive oil
1 tsp salt
1 tsp pepper
1 tsp fennel seeds
1 orange, juice and zest
1⁄2 tsp chilli flakes, optional
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Method 7
Preheat the oven to 180°C (350°F/Gas mark 4).
Slice 2 into long wedges and 1 into sixths.
Put the vegetables in a baking dish, drizzle with 100 ml olive oil, and sprinkle with 1 teaspoon each of salt, pepper and fennel seeds, along with the juice and zest of 1 orange.
Add ½ teaspoon chilli flakes if you like.
Mix together with your hands until the is well coated.
Roast for 30-40 minutes, or until the is soft, sweet and starting to brown at the edges.
Serve with finely chopped fennel fronds or parsley.
Cornersmith's tips
You can add other vegetables into the tray with the fennel - extra onions, whole radishes, small wedges of potato or leeks would all be delicious!
