Recipe: Balsamic roasted fennel

Welcome to the first in a series of three recipes, each based around one star ingredient: a vegetable! I love vegetables, and occasionally order a veg box to keep in tune with seasonal produce. It’s also a fun incentive to think up creative ways with gorgeous fresh veg. This week, I’m going to share three simple and delicious recipes, perfect as side dishes, but don’t be surprised if they steal the attention away from your centrepiece. First up: balsamic roasted fennel.


Aniseedy fennel absolutely sings when paired with zingy balsamic vinegar (Belazu is my favourite). A pinch of sugar takes the edge off, and it all caramelises like a dream in the oven. Try serving with a simple baked salmon fillet.


Balsamic roasted fennel

  • Servings: 2 as a side dish
  • Print


  • 1 fennel bulb
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp caster sugar
  • Pinch of sea salt


  • Preheat oven to 220 degrees F / 200 degrees C / gas mark 7.
  • Trim the green stems from the fennel bulb, then cut off about 1/2 cm of the base. Cut the bulb into quarters lengthways and lay in a small baking dish.
  • Thoroughly combine the olive oil, balsamic vinegar, sugar and salt, then drizzle over the fennel, ensuring it is well covered.
  • Roast for 25-30 minutes, giving it a shake and baste a couple of times during cooking.
  • Remove and serve.

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