Roasted Fennel with Orange
INGREDIENTS
- 3 large fennel bulbs, in wedges
- 1 orange, zest and juice
- 4 tbsp olive oil
- 1 tsp pink peppercorns, crushed
- Sea salt
- Fennel fronds
NUTRITION
Per serving
170
Calories
3g
Protein
16g
Carbs
11g
Fats
METHOD
1
Prep the fennel
Trim the fronds (save them) and cut each bulb into six wedges through the root.
2
Toss
Toss the wedges with olive oil, half the orange juice, salt and most of the pink peppercorns.
3
Roast
Roast at 220C for thirty minutes, turning halfway, until charred at the edges.
4
Finish
Drizzle with the remaining orange juice and zest, scatter pink peppercorns and reserved fronds.
VEG.ARMY TIP
A handful of black olives mixed in for the last ten minutes adds a salty depth.
