By: Chef Matt Brown

Makes: 4-6 servings



4 each fennel bulbs

¼ cup olive oil

To taste fine sea salt

1-2 teaspoons Burlap & Barrel black Urfa chili

To taste Maldon salt



  1. Preheat your oven to 450°F. (Convection if you have it).

  2. Using a chef's knife, cut off the fennel fronds (save these for later), and slice just the bulbs into quarters. Leave a bit of the core attached to each piece for structural integrity, and then transfer your cut fennel to a medium sized bowl.

  3. Drizzle fennel with enough olive oil to coat each piece (about ¼ of a cup). Season with a generous pinch of sea salt, and one to two teaspoons of black urfa chili. Toss until the fennel is evenly coated with oil and chili.

  4. Spread the fennel in an even layer on a sheet tray and roast until the wedges are just tender and charred on the edges (about 40-45 minutes).

  5. Sprinkle with Maldon salt before serving.



Pro Tips:

- At a loss for what to do with all those fronds? Chop ‘em up and add to bubbling soups, use them as a bed when roasting a chicken (cosy!), or add them to your favorite pesto.

- If you landed yourself some monster fennel (jackpot), cut into eighths before roasting.

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