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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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Cook the potatoes until tender then drain.
  2. 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.
  3. 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.
  4. Serve warm or at room temperature.