Lemon and dill roasted fennel
15 Sep 2020
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- 1 large fennel
- 1 lemon
- 1 Tbsp olive oil
- 50 ml stock
- Salt and pepper
- Chilli flakes (optional)
- 1 Tbsp chopped dill
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Roast - Side
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Easter - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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