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

Find out what's in our latest issue

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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

Find out what's in our latest issue

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