Roasted fennel

A flaming spicy fennel dish, delicious with fish, meat or on its own. A lovely light alternative to roasted vegetables.

SERVES: 2 PREP TIME: 5-10 mins COOK TIME: 35 mins


  • 2 large fennel bulbs including fronds, thinly sliced with hard ends removed
  • ½ cup fresh tarragon
  • 1 teaspoon dried thyme
  • ¼ teaspoon chilli powder
  • ½ teaspoon cumin
  • fresh ground black pepper
  • 2 tablespoons olive oil


  1. Preheat the oven to 180˚C.
  2. Combine all the ingredients in a baking dish, lightly coating with olive oil before placing in the oven.
  3. After 15-20 minutes turn the fennel to avoid burning and cook for a further 15 minutes.

Inspiration and top tips

  • Slice fennel thick or thin to your taste.
  • Using a spray olive oil is a good way to cover the fennel without overdoing it.
  • Leftovers can be stored in the fridge for several days or used in a soup.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Candida Scott Knight, Film and TV Director

    Londoner who’s lived in California and New York. Film Maker, mother of 2 boys, endlessly curious about people and life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer