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Roasted fennel with tomatoes, olives & potatoes

Roasted fennel with tomatoes, olives & potatoes

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A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal121
fat5g
saturates1g
carbs17g
sugars4g
fibre4g
protein3g
low insalt0.54g
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Ingredients

Method

  • STEP 1

    Boil potatoes until tender, about 8 mins.

  • STEP 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.

  • STEP 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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A star rating of 4.6 out of 5.5 ratings
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