- 2 tablespoons olive oil
- 4 baby fennel bulbs, trimmed, cut into thin wedges, fronds reserved
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1/2 cup orange juice
- 1/2 cup Campbell's Real Stock Chicken
Preheat oven to 200°C/180°C fan-forced.
Heat oil in a flameproof baking dish over medium-high heat. Add fennel, onion and garlic. Cook, turning, for 4 to 5 minutes or until lightly browned. Add juice and stock. Stir to combine. Transfer to oven.
Roast for 30 minutes or until fennel is tender. Remove fennel with a slotted spoon. Discard liquid. Serve fennel topped with reserved fronds.