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Roast Fennel with Balsamic Vinegar

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Ingredients

  • 5 to 6 large Fennel bulbs

  • Lemon juice

  • 5 to 6 tbsp Olive Oil

  • 2 tbsp Balsamic Vinegar

Method

  1. Trim fennel removing tough outer layers

  2. Cut into quarters

  3. Rub with lemon juice

  4. Place in roasting tin

  5. Pour over oil

  6. Season with salt & pepper

  7. Roast at 230°C for 30 minutes or until tender

  8. Remove and drizzle over vinegar

  9. Leave for 30 minutes and serve barely warm

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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