Lemon-Roasted Fennel Recipe
Prep Time:
Cook Time:
  • 4 fennel bulbs, stems and leaves removed
  • 2 tablespoons olive oil
  • ½ cup white wine
  • juice of 1 lemon
  • salt, to taste
  • pepper, to taste
  • 1 large garlic clove, sliced thinly
  • 4 tablespoons sliced black olives
  • 1 tablespoon fresh basil, finely chopped
  1. Preheat the oven to 375 F. Using a sharp knife, slice the fennel into quarters.
  2. Place the fennel wedges into a roasting dish, and pour the white wine over the top. Drizzle with the olive oil and squeeze over the lemon juice. Season with salt and pepper, and then place the fennel into the preheated oven for 20 minutes.
  3. After 20 minutes, take the fennel out, give everything a good stir, and then place it back into the oven for another 5 minutes.
  4. Remove the fennel once more, add the sliced garlic and the sliced black olives to the roasting dish and place it back into the oven for 10 minutes.
  5. Remove the roasted fennel from the oven, and top with the finely chopped basil. Serve either hot or cold.