One-pan baked veggies with roast fennel and herby ricotta


Preparation info

  • Serves


    • Difficulty


Appears in

East by West

East by West

By Jasmine Hemsley

Published 2017

  • About

Though the method may be simple, there’s plenty going on in this dish – everything you need is perfectly balanced with the creamy lemon-zest ricotta and the sweet aniseed of fennel taking centre stage.

The beauty of this is that you can eat with the seasons. Roasted veggies are often served as an autumn or winter warmer, so you’ll find a selection of seasonal root veg in the recipe; however, adapt it with whatever you find, such as swede and Brussels sprouts. As the weather warms up