Slow-roasted fennel

Slow-roasted fennel

Slow-roasted fennel

Makes as much as you want
Cooks In1 hour 5 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 37 2%
  • Fat 2.2g 3%
  • Saturates 0.4g 2%
  • Sugars 3.4g 4%
  • Salt 0.5g 8%
  • Protein 1.4g 3%
  • Carbs 3.4g 1%
  • Fibre 2.4g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Method

Ingredients

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

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

  1. Preheat the oven to 160°C/325°F/gas 3.
  2. Trim and quarter the fennel bulbs, then 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.
Please enable targetting cookies to show this banner
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe