Roasted fennel with tomatoes, olives & potatoes
- Mary Cadogan
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Serves 6
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.8 out of 5.8 ratingsRate
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Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g new potatoes
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3 large fennel bulbs
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2 tbsp olive oil
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250g cherry tomatoes
halved
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50g small black olives
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Nutrition: per serving
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kcal121
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fat5g
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saturates1g
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carbs17g
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sugars4g
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fibre4g
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protein3g
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salt0.54g
low
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Method
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step 1
Boil potatoes until tender, about 8 mins.
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step 2
Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
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step 3
Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Recipe from Good Food magazine, June 2011
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A star rating of 4.8 out of 5.8 ratings
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