Deeply roasted fennel & capers from Something from Nothing (page 95) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Overnight lamb & potatoes in white wine; Slow-roasted salmon with preserved lemon & sesame

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rglo820 on February 08, 2026

    I guess I am the dissenting opinion here but I loved this, it was super savory and the fennel seeds added a great textural element. It was a little caramelized but I like fennel that way.

  • jd_z77v3u on January 29, 2026

    The recipe as written is super salty. next time I'll probably not add salt to the fennel until it's done roasting and then taste it and season after. Also, my capers burnt before the fennel finished, so next time I'll leave them whole, in hopes that they won't burn as easily.

  • pattyatbryce on December 11, 2025

    A rare fail from Alison Roman. There was more burning than browning when I tried this. The flavor was good, but I don't think I"ll make this again.

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