We’re very comfortable roasting pumpkins and potatoes, but why not try roasting fennel? When raw, fennel is crunchy, fresh, and full of aniseed flavour. When cooked, it’s like a different vegetable: subtle, mellow, and sweet. In this recipe, the fennel wedges are coated in orange juice and zest, chilli flakes, and plenty of olive oil, and roasted until tender and caramelised at the edges. Serve roasted fennel like you would any other roasted vegetable. It’s delicious as a side for grilled meats or fish, with a lentil or chickpea stew, with some focaccia and labneh, or on a burger. And if you have leftovers, you can use it in a frittata or omelette later in the week.
