Roasted Fennel and Potatoes
Roasted Fennel and Potatoes is the kind of side dish that quietly steals the spotlight. Give this golden, caramelised fennel recipe a try, and it might just become your new favourite way to liven up dinner — whether it’s for Sunday roast or a simple fish traybake.
Equipment
Ingredients
- 1 large fennel bulb
- 400 g baby potatoes or other waxy potatoes
- ½ teaspoon fennel seeds optional
- ½ teaspoon ground cumin or ground coriander
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 20 g parmesan finely grated
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 200°C (400°F). Brush a large baking tray with a little oil (or line it with a piece of parchment paper or foil, if it's not non-stick).
- In a pestle and mortar, crush the fennel seeds into powder.
- Cut the fennel bulb into 8 wedges, reserving the green fronds for later.
- Add the fennel wedges alongside halved potatoes to the baking tray. Drizzle olive oil all over, sprinkle with cumin and crushed fennel seeds. Season with salt and black pepper. Mix to coat well.
- Roast the vegetables for approximately 45-50 minutes, mixing halfway through, until potatoes are soft and caramelised around the edges.
- Once cooked, scatter parmesan on top, and return to the oven for another 3-4 minutes.
- Just before serving, drizzle some lemon juice all over and garnish with the reserved fennel fronds.
Nutrition
Calories: 201kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 489mgPotassium: 695mgFiber: 4gSugar: 3gVitamin A: 167IUVitamin C: 30mgCalcium: 168mgIron: 2mg
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