Roasted Fennel and Shallots with Lemon and Olives

Name: Roasted Fennel and Shallots with Lemon and Olives
Yield: Serves 4
Ingredients: 12 pitted olives (green or black); 2 lemons, 1 juiced, 1 cut into thick slices; oil for roasting; salt and black pepper; 8 shallots, peeled and cut in half if large; 2 large or 3 small fennel bulbs, trimmed (fronds reserved) and each cut into 6 wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a great side dish for any kind of baked or grilled fish but to make it into a main course, add some chicken legs or thighs to the fennel before cooking or simply bulk it out with some plain boiled rice or quinoa. Save any feathery fennel fronds from your fennel bulbs to garnish.

Ingredients

2 large or 3 small fennel bulbs, trimmed (fronds reserved) and each cut into 6 wedges
8 shallots, peeled and cut in half if large
12<

Side dish
Vegan
September
Gluten-free
July
August
Summer

Method

Heat the oven to 190°C/Gas 5.

Boil the fennel wedges in salted water for 5 minutes.

Transfer to a roasting tin with the shallots, olives and sliced lemon. Toss in just enough oil to coat. Season with salt and pepper and squeeze over the juice from the other lemon.