Roasted Fennel Agrodolce


Roasted Fennel Agrodolce

Fennel is such an underrated vegetable but it’s one of my personal favourites. Raw fennel is sharp and aniseed-y, which I know isn’t for everyone. Roasted fennel, on the other hand, is an entirely different beast. The licorice notes mellow out loads as it roasts and it develops a beautiful, mild flavour. Topped with a spicy agrodolce, which gets its sourness from red wine vinegar and its sweetness from honey, and served over a feta and chive-spiked yoghurt, it makes for a very tasty veggie centrepiece.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 1x


  • 3 fennel bulbs, fennel fronds removed and reserved for plating
  • extra-virgin olive oil
  • 100g greek yoghurt
  • 50g feta, crumbled
  • 1 bunch fresh chives, finely chopped
  • 3 red chillies, very thinly sliced
  • 2 tbsp raisins and/or cranberries
  • 2 tbsp mixed seeds
  • 250ml red wine vinegar
  • 100ml honey


  1. Heat your oven to 200°C / fan 180°C.
  2. Halve the fennel bulbs. Drizzle with extra-virgin olive oil and season with salt and pepper.
  3. Heat a large frying pan over medium heat, then sear the fennel until browned on the cut-side, around 5 mins. Transfer to a roasting tin and roast for 45 minutes, or until tender and caramelised.
  4. Meanwhile, place the greek yoghurt, feta and chives in a medium mixing bowl. Season with salt and pepper and mix until well-combined. Refrigerate until ready to serve.
  5. Take the fennel out of the oven and leave to cool while you make the spicy agrodolce. Place the red chilies, raisins, seeds, red wine vinegar and honey in a small saucepan. Season with salt and pepper. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until syrupy, 7 to 10 minutes.
  6. To assemble, spread the yoghurt mix onto a large plate. Top with the fennel bulbs and spicy agrodolce and finish with the fennel fronds, then serve and enjoy.

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