Roasted Fennel with Olives and Rosemary
Roasted fennel with olives and rosemary is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 bulbs fennel
- 2 shallots
- 2 Garlic cloves
- 200 ml white wine
- 2 sprigs Rosemary
- juice of half a lemon
- 50 g black olives (pitted)
- olive oil
- Salt
- ground pepper
Instructions
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1.
Peel the shallots and garlic; dice the shallots and slice the garlic.
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2.
Wash the fennel, quarter it, remove the core but leave enough to keep the leaves together. Chop the fennel greens. Sauté the shallots and garlic in a heatproof dish with 2 tbsp olive oil. Remove from heat, deglaze with wine, then add the fennel. Add olives, lemon juice, rosemary, salt, and pepper. Drizzle with olive oil and bake in a preheated oven at 180°C (356°F) on both sides for about 35-45 minutes until the fennel is tender, occasionally spooning liquid over it.
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3.
Season with salt and pepper to taste and serve sprinkled with fennel greens.
