Photo of Roasted fennel and shallots with balsamic vinegar and Kalamata olives by WW

Roasted fennel and shallots with balsamic vinegar and Kalamata olives

SmartPoints® value per serving
Total Time
50 min
15 min
35 min
Here’s a salty-sweet side dish with an Italian flavor profile that couldn't be easier to make and requires mostly hands-off cooking time. It pairs well with grilled or broiled fish, roast chicken, or roast pork, so you'll find yourself going to this recipe over and over again. Fennel bulbs and quartered shallots are topped with olive oil, fennel seeds, salt, and pepper, then roasted until they're nicely tender and golden. The perfectly cooked veggies are then drizzled with a citrusy orange zest, orange juice, and balsamic vinegar mixture and sprinkled with sliced Kalamata olives. Chopped fennel fronds on top ties it all together and provides a pretty presentation.


Cooking spray

2 spray(s)

Uncooked fennel bulb(s)

2 medium, ends trimmed, stalks removed, fronds reserved

Uncooked shallot(s)

6 large, quartered

Extra virgin olive oil

4 tsp

Fennel seeds

1 tsp

Kosher salt

½ tsp

Black pepper

tsp, freshly ground

Orange zest

½ tsp

Fresh orange juice

¼ cup(s)

Balsamic vinegar

1 tsp


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


  1. Preheat oven to 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.
  6. Serving size: about ¾ c