ingredients
serves 4
2 fennel bulbs, trimmed, halved and cored
2 red onions, peeled
2 tbsp olive oil
salt and pepper
2 oranges, peeled and segmented
5/8 cup walnut halves, roughly chopped
method
1. Cut the fennel and onions into wedges and put into a large roasting tin. Drizzle with the olive oil and season well with salt and pepper. Roast at 220°C (400°F) for 45 minutes or until soft.
2. Meanwhile, peel the oranges and cut out the segments, discarding all white pith and pips.
3. Add the orange segments and chopped walnuts to the vegetables and return to the oven for 5 minutes. Serve immediately.
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