Page title and description
Vegetarian mains
Roasted fennel and shallots with lemon and olives
Caramelised shallots and fennel make a soft and flavoursome combination in this quick, oven-baked vegan dish, whilst the olives and lemon add a salty-sharp finish. This is good with baked eggs, roasted chicken, pork or fish.
Ingredients
- 2 large or 3 smaller fennel bulbs, trimmed (save the feathery fronds for garnish)
- 8 shallots, peeled and cut in half if large
- 12 pitted olives (green or black) oil for roasting
- 2 lemons - 1 juiced, 1 cut into thick slices
Method
Prep time:
5 min
PT5M
Cooking time:
50 min
PT50M
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Step 1
Preheat oven to 190°C/Gas 5. Cut each fennel bulb into 6 wedges. Boil in salted water for 5 minutes.
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Step 2
Transfer to a roasting tin with the shallots, olives and sliced lemon. Toss in just enough oil to coat. Season and squeeze over the juice from the other lemon.
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Step 3
Roast for about 45 minutes until slighty sticky and lightly caramelised. Use the fronds to garnish.