Roasted Fennel with Orange and Olives

Name: Roasted Fennel with Orange and Olives
Total time: 50 min
Cuisine: Italian
Ingredients: 3 fennel bulbs, trimmed, fronds saved, cut into wedges; 1 orange, zest and juice; 1 orange, peeled and cut into slices; 3 tbsp olive oil; 60g pitted black olives; 4 fresh thyme sprigs; 2 garlic cloves, left whole in their skins; 0.5 tsp salt; 0.25 tsp ground black pepper

Sweet, soft aniseed fennel roasted in wedges with juicy orange, black olives and thyme. A fine side for fish or chicken.

Time50 min
LevelEasy
Costabout £0.80 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

183kcal
15.9gcarbs
9.8gof which sugars
13gfat
3.4gsaturates
2.1gprotein
3.9gfibre
1.3gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

3fennel bulbstrimmed, fronds saved, cut into wedges
1orangezest and juice
1orangepeeled and cut into slices
3 tbspolive oil
60 gpitted black olives
4fresh thyme sprigs
2garlic clovesleft whole in their skins
½ tspsalt
¼ tspground black pepper

Method

1
Heat the oven to 200°C (180°C fan). Lay the fennel wedges in a single layer in a large roasting tin.
2
Drizzle over the oil, the orange juice and zest. Season with salt and pepper, tuck in the thyme and garlic, and turn the fennel over to coat.
3
Roast for 25 minutes, turning once, until the fennel is starting to soften.
25 min
4
Scatter over the orange slices and olives and roast for 15 to 20 minutes more, until the fennel is tender and caramelised at the edges.
18 min
5
Spoon over the sticky pan juices, scatter with the chopped fennel fronds and serve hot or warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.