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Roasted Fennel with Olives

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Who knew how well fennel’s licorice notes would pair with savoury sundried black olives? This dish boasts a bold flavour that is sure to bring compliments to the chef.

 250 ml Sardo Pitted Sundried Black Olives
 4 fennel bulbs
 1 tbsp fresh rosemary, chopped
 ½ cup red peppers, chopped
 Salt and pepper to taste
 6 garlic cloves, crushed
1

Preheat oven to 400°F/200°C.

2

Cut each fennel lengthwise into 8 wedges with core attached to each wedge.

3

Combine fennel, garlic, rosemary, and peppers in a large bowl.

4

Drain oil from sundried black olives and reserve for seasoning to drizzle.

5

Spread fennel mixture on baking sheet, then drizzle with seasoning and bake for 15 min, turn mid-way.

6

Add sundried black olives over fennel, continue baking for 5 min.

7

Remove from oven and place in serving dish.

Nutrition Facts

Servings 0