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roasted fennel slices in black baking tray
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Roasted fennel with lemon

A simple and delicious summer side dish, roasted fennel goes brilliantly with many different dishes. Ready in under half an hour you’ll love this easy baked fennel dish. Suitable for vegans.
Course Side Dish
Cuisine British, Vegan
Keyword roasted fennel
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 212kcal

Ingredients

  • 2 large fennel bulbs
  • 2 tablespoons olive oil
  • 1 lemon cut into wedges
  • Sea salt and black pepper
Metric - US customary

Instructions

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Cut the fennel into quarters and trim off the hard core. Discard the outer leaves if they have become tough.
  • Thinly slice your fennel and place in a roasting tin. Drizzle over the olive oil and season with sea salt and black pepper. Mix well.
  • Roast for 20 minutes, turning halfway, until slightly caramelised and golden brown.
  • Squeeze over lemon juice before serving. Serve immediately.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 212kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 123mg | Potassium: 1043mg | Fiber: 9g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 57mg | Calcium: 129mg | Iron: 2mg