Name: Roasted fennel with potatoes & tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 300g new potatoes; 2 large fennel bulbs; 2 Tbsp olive oil; 150g cherry tomatoes, halved; 1 handful small black olives; 3 cloves of garlic; 3 sprigs of thyme or 2 sprigs of rosemary

Roasted fennel with potatoes & tomatoes

15 Aug 2016

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This roasted fennel with potatoes & tomatoes makes an excellent side dish for a roast joint or grilled meat/fish. Also, it can also be served as a main dish in a vegan/vegetarian or health-conscious diet. If you have any leftover boiled potatoes it's a perfect dish to use them up!

Ingredients

300g new potatoes
2 large fennel bulbs
2 Tbsp olive oil
150g cherry tomatoes, halved
1 handful small black olives
3 cloves of garlic
3 sprigs of thyme or 2 sprigs of rosemary

Instructions

Cook the potatoes until tender then drain.
Heat oven to 190C. Quarter the fennel lengthwise, through the root, then trim off the hard core. Put the fennel into a roasting tin, drizzle with half of the olive oil, then season with salt and pepper. Toss and bake for about 20 minutes, until tender.
Add the tomatoes, olives, garlic potatoes and herbs. Drizzle with the remaining oil and toss well. Return the tin to the oven for 10-15 mins until the fennel is golden and the tomatoes have softened.
Serve warm or at room temperature.