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

Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives

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(s)

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

Uncooked shallot(s)

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.