• Sides

Roasted Fennel with Capers, Mint & Pine Nuts

Preparation Time10 minutes
Cook Time1 hr


  • 3 small fennel bulbs, fronds reserved and quartered lengthwise
  • 6 cloves garlic, unpeeled
  • 1 tsp lemon zest
  • 2 tbs olive oil
  • Sea salt & cracked black pepper
  • ⅓ cup fresh mint leaves
  • 30g toasted pine nuts
  • ¼ cup currants
  • 1 tbs baby capers in brine, drained
  • 20g parmesan, shaved


  • Preheat oven to 180°C Fan.
  • Place the fennel wedges, garlic, lemon zest and oil in a bowl and season well with salt and pepper. Mix well to combine then transfer to a baking dish, add 250ml water, cover tightly and roast for 30 minutes. Uncover then roast for a further 30 minutes until golden and tender. Remove from oven and set aside to cool slightly. Transfer the fennel, garlic and any pan juices to a serving platter. Scatter with mint, pine nuts, currants, capers, parmesan and top with reserved fennel fronds.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au