Roasted Fennel with Creamy Herb Sauce

Fennel is one of those vegetables that often gets overlooked — a little mysterious, a little misunderstood. But once roasted, its bold anise flavour softens and sweetens into something truly special. In this recipe, fennel is gently roasted with lemon and thyme, then paired with a creamy herb sauce that’s full of brightness and freshness. Perfect as a light lunch, a side dish, or part of a simple summer spread.

The sauce, with its blend of avocado, yoghurt, and fresh herbs, adds cool contrast to the warm, caramelized fennel. A finishing touch of parmesan and black pepper brings the whole plate together.

INGREDIENTS

For the fennel:
1 fennel bulb
2 slices of lemon
1 tablespoon lemon juice
1 tablespoon olive oil
A few sprigs of fresh thyme
A pinch of salt

For the sauce:
1/2 avocado
2 tablespoons Greek yoghurt
5 basil leaves
1 sprig of parsley
2 mint leaves
1 teaspoon lemon juice
A pinch of salt

To garnish:
1 tablespoon grated parmesan
A pinch of freshly ground black pepper
Chopped parsley

METHOD

Preheat your oven to 180°C.

Wash and trim the fennel, then cut it into wedges or slices, depending on your preference. Arrange the pieces in a baking pan in a single layer. Sprinkle with a pinch of salt and drizzle over the lemon juice. Place the lemon slices and a few sprigs of thyme on top, then finish with a drizzle of olive oil.

Roast in the oven for 25 minutes. Then, increase the heat to 200°C and roast for another 20 minutes, until the fennel is tender and edges are slightly golden.

While the fennel is baking, prepare the sauce. Add all the sauce ingredients — avocado, yoghurt, basil, parsley, mint, lemon juice, and a pinch of salt — to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

To serve, spread a generous layer of the herb sauce onto a plate. Arrange the warm roasted fennel on top. Sprinkle with grated parmesan, chopped parsley, and finish with a crack of fresh black pepper.

Serve immediately and enjoy the soft sweetness of fennel against the zesty, herbaceous cream.