Recept
Veganska recept
Roasted Fennel with Olives and Garlic

Roasted Fennel with Olives and Garlic

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This roasted fennel with olives and garlic is a sophisticated vegan side dish that celebrates classic Mediterranean flavours. By roasting the fennel wedges at a high temperature, they become beautifully tender with a delicate sweetness that contrasts perfectly against the salty Kalamata olives and fragrant herbs. The addition of crushed garlic and a hint of dried chilli provides a savoury depth, making this a standout accompaniment to a variety of main courses.

Ideal for year-round dining, this vegetable dish is remarkably versatile as it can be served warm from the oven or at room temperature. It is a fantastic option for effortless entertaining or a healthy weeknight meal, bringing a touch of aromatic elegance to your table. Pair it with crusty sourdough or serve it as part of a larger plant-based spread.

Ingredients for Roasted Fennel with Olives and Garlic

Nonstick vegetable oil spray
4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
60 ml extra jungfruolja
6 large garlic cloves, coarsely crushed
1 matsked hackad färsk timjan
1/8 teaspoons dried crushed red pepper
Grov kosher salt
80g halved pitted Kalamata olives

How to make Roasted Fennel with Olives and Garlic

Preheat oven to 218°C. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Serve warm or at room temperature.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.