Photo of Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives by WW

Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives

Points® value
Total Time
50 min
15 min
35 min
Here’s a salty-sweet side dish with an Italian flavourful profile. It pairs well with grilled or broiled fish, roast chicken or roast pork.


Uncooked fennel bulb

2 medium, (570 g) trim ends, remove stalks, reserve fronds


6 small, quartered

Extra virgin olive oil

4 tsp(s), (20 ml)

Fennel seed

1 tsp(s), (5 ml)

Kosher salt

½ tsp(s), (2 ml)

Black pepper

pinch(es), (0.5 ml) freshly ground

Orange zest

½ tsp(s), (2 ml)

Fresh orange juice

¼ cup(s), (60 ml)

Balsamic vinegar

1 tsp(s), (5 ml)


8 large, Kalamata variety, pitted, sliced (about 1/4 c)


  1. Preheat oven to 230°C (450°F). Line a medium rimmed baking sheet with nonstick foil or just coat pan with cooking spray.
  2. Cut each fennel bulb into 6 equal pieces; remove any tough outer leaves. Put fennel and shallots on prepared pan; drizzle with oil and toss to coat. Sprinkle with fennel seeds, salt and pepper; toss to coat. Spread vegetables in a single layer, fennel pieces should have a least one cut side facing down; arrange shallots around fennel.
  3. Roast 20 minute; remove from oven and flip fennel. Roast until tender and light golden in spots, 10-15 minutes more.
  4. Meanwhile, combine orange zest, orange juice and vinegar in a small cup.
  5. Arrange vegetables on a serving platter; drizzle with orange juice mixture and then sprinkle with olives. Chop some reserved fennel fronds and sprinkle over top.