Roasted Fennel with Citrus Zest and Chilli
Roasted Fennel with Citrus Zest and Chilli - Image 2

Roasted Fennel with Citrus Zest and Chilli

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.

Price range: €1.72 through €67.16

€15.00
€6.64
€67.16
€10.24
Select options This product has multiple variants. The options may be chosen on the product page €1.72
€41.23
€11.00
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Step 1
Preheat the oven to 180°C (350°F/Gas mark 4).

Step 2
Slice 2 fennel bulbs into long wedges and 1 onion into sixths.

Step 3
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.

Step 4
Add ½ teaspoonchilli flakes if you like.

Step 5
Mix together with your hands until the fennel is well coated.

Step 6
Roast for 30-40 minutes, or until the fennel is soft, sweet and starting to brown at the edges.

Step 7
Serve with finely chopped fennel fronds or parsley.

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