Slow-roasted fennel

Name: Slow-roasted fennel
Cook time: 65 min
Total time: 65 min
Yield: Makes as much as you want
Ingredients: fennel bulbs; cherry tomatoes; 1 pinch of caraway seeds; olive oil

Dairy-free Gluten-free Vegan Vegetarian

1 hr 5 mins

Not Too Tricky

makes as much as you want

About the recipe

You can vary the number and size of bulbs for this; just adjust the dish size and cooking time.

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

Ingredients

fennel bulbs

cherry tomatoes

1 pinch of caraway seeds

olive oil

Method

Preheat the oven to 160°C/325°F/gas 3.
Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Tags

Dairy-free Gluten-free Vegan Vegetarian Vegetable Sides Fennel Tomato Healthy Entertaining

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