Name: Lemon and dill roasted fennel
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large fennel; 1 lemon; 1 Tbsp olive oil; 50 ml stock; Salt and pepper; Chilli flakes (optional); 1 Tbsp chopped dill

Lemon and dill roasted fennel

15 Sep 2020

by Wholeness

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.