Roasted fennel with tomatoes, olives & potatoes

Roasted fennel with tomatoes, olives & potatoes

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
121
protein
3g
carbs
17g
fat
5g
saturates
1g
fibre
4g
sugar
4g
salt
0.54g

Ingredients

  • 500g new potatoes
  • 3 large fennel bulbs
  • 2 tbsp olive oil
  • 250g cherry tomatoes, halved
  • 50g small black olives

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Method

  1. Boil potatoes until tender, about 8 mins.
  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.
  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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Comments

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lumene's picture
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This is a really choise for a mid-week dinner or for a picnic. It's reasonably fast and easy to prepare.

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