Roasted fennel with potatoes and tomatoes
This roasted fennel with potatoes and 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
Method
- 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.