Jamie Oliver

Slow-roasted fennel

Slow-roasted fennel Print

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
READ MORE
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
READ MORE

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.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

Tip

View Comments
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