Roasted fennel with tomatoes, olives & potatoes
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian, Super healthy
- Boil potatoes until tender, about 8 mins.
- 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.
- 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.
PER SERVING
121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g, saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1368635/
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Ingredients
- 500g new potatoes
- 3 large fennel bulbs
- 2 tbsp olive oil
- 250g cherry tomatoes , halved
- 50g small black olives
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian, Super healthy
Ingredients
- 500g new potatoes
- 3 large fennel bulbs
- 2 tbsp olive oil
- 250g cherry tomatoes , halved
- 50g small black olives
PER SERVING
121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g, saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g
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02 September 2012
Lumene rated and commented on this recipe
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