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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large fennel
  • 1 lemon
  • 1 Tbsp olive oil
  • 50 ml stock
  • Salt and pepper
  • Chilli flakes optional
  • 1 Tbsp chopped dill

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the fennel into long, thin wedges. Put them in a baking dish.
  3. Cut the lemon into wedges and squeeze out the juice over the fennel. Put the wedges between the fennel slices.
  4. Add the stock and chilli flakes (of used) and season to taste.
  5. Roast for about 20-25 minutes until soft.
  6. Scatter the dill on top just before serving.