Slow-roasted fennel

Name: Slow-roasted fennel
Total time: 1 h 5 min
Yield: as much as you want
Ingredients: fennel bulbs; cherry tomatoes; 1 pinch of caraway seeds; olive oil

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

Makes as much as you want

Cooks In1 hour 5 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Sides One-pan recipes Vegetable sides Tomato

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

By Laura Fyfe

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Ingredients

fennel bulbs
cherry tomatoes
1 pinch of caraway seeds
olive oil

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Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.