Jamie Oliver

Slow-roasted fennel

Slow-roasted fennel

Makes as much as you want
Cooks In1H 5M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    37
    2%
  • Fat
    2.2g
    3%
  • Saturates
    0.4g
    2%
  • Protein
    1.4g
    3%
  • Carbs
    3.4g
    1%
  • Sugars
    3.4g
    4%
  • Salt
    0.5g
    8%
  • Fibre
    2.4g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Ingredients

  • fennel bulbs
  • cherry tomatoes
  • 1 pinch of caraway seeds
  • olive oil
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 160ºC/gas 2-3.
  2. Trim and quarter the fennel bulbs, the lay in a roasting dish, scatter over the tomatoes and caraway seeds.
  3. Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Tip

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Nutrition per serving
  • Calories
    37
    2%
  • Fat
    2.2g
    3%
  • Saturates
    0.4g
    2%
  • Protein
    1.4g
    3%
  • Carbs
    3.4g
    1%
  • Sugars
    3.4g
    4%
  • Salt
    0.5g
    8%
  • Fibre
    2.4g
    -

Of an adult's reference intake