Lemon and dill roasted fennel
This super easy lemon and dill roasted fennel goes really well with grilled or baked fish. It’s dairy-free, low-carb, and gluten-free too, so ideal for various diets. You can even serve it as a vegan dish on a piece of toast or with pasta/rice/gnocchi.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the fennel into long, thin wedges. Put them in a baking dish.
- Cut the lemon into wedges and squeeze out the juice over the fennel. Put the wedges between the fennel slices.
- Add the stock and chilli flakes (of used) and season to taste.
- Roast for about 20-25 minutes until soft.
- Scatter the dill on top just before serving.