Roasted Fennel with Olives and Red Onion

Roasted Fennel with Olives and Red Onion

Share

Our Pick of the Week in next week's Organic Fruit & Veg Box, Organic Fennel is a versatile and aromatic vegetable. Packed with essential nutrients and antioxidants, fennel can aid digestion, promote heart health, and support the immune system. Its natural fiber content contributes to healthy weight management, while its high vitamin C content boosts collagen production, benefiting your skin. 

Enjoy the delightful combination of roasted fennel, olives, and red onion, enhanced by the savoury flavours of olive oil and balsamic vinegar. This dish makes a fantastic accompaniment to various meals or even as a standalone appetizer.

Ingredients:

  • 1 large fennel bulbs
  • 1/2 red onion
  • 1/4 cup pitted Kalamata olives
  • 1 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 200°C.
  2. Trim the tops and bottoms of the fennel bulbs, then cut each bulb in half lengthwise. Remove the tough outer layer if necessary. Slice the fennel bulbs into wedges, about 1/2-inch thick.
  3. Peel the red onion and cut it into wedges similar in size to the fennel.
  4. In a large baking dish or sheet pan, spread out the fennel wedges, red onion wedges, and Kalamata olives.
  5. Drizzle the olive oil and balsamic vinegar over the vegetables and olives. Season with salt and pepper to taste.
  6. Toss everything together in the baking dish, ensuring that the vegetables are evenly coated with the oil, vinegar, and seasonings.
  7. Arrange the fennel, red onion, and olives in a single layer in the baking dish.
  8. Roast in the preheated oven for about 30-35 minutes or until the fennel and onions are tender and slightly caramelized. Give the vegetables a gentle stir halfway through the cooking time to ensure even browning.
  9. Once roasted to perfection, remove the dish from the oven and let it cool slightly.
  10. Transfer the roasted fennel, olives, and red onion to a serving platter. Garnish with fresh parsley, if desired.
  11. Serve the roasted fennel warm as a flavourful side dish or as a tasty addition to salads or grain bowls.

More articles

What's In Your Organic Fruit & Veg Box? (3 & 5 July)
What's In Your Organic Fruit & Veg Box? (3 & 5 July)
This week's Huckleberry Organic Fruit & Veg Box (week of 3 July 2023), our pick of the week is our Organic Leeks, locally grown in Te Whanganui-a-Tara. The combination of tender vegetables, aromatic herbs, and the subtle sweetness of leeks creates a comforting and satisfying Hearty Winter Vegetable Stew this winter.
What's In Your Organic Fruit & Veg Box? (10 & 12 July)
What's In Your Organic Fruit & Veg Box? (10 & 12 July)
This week's Huckleberry Organic Fruit & Veg Box (week of 10 July 2023), our pick of the week is our Organic Fennel Bulb, locally grown in Oamaru. This versatile and aromatic vegetable is featured in our delicious Roasted Fennel, Olives, and Red Onion dish, perfect as an accompaniment or standalone appetizer.