Roasted Fennel With Tomatoes, Olives & Potatoes
This vibrant and flavorful dish combines tender new potatoes, fragrant fennel, juicy cherry tomatoes, and briny black olives, all roasted to perfection in a medley of savory olive oil and seasoning. The result is a delicious and colorful vegetable medley that is sure to be a hit at any meal.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 3 large fennel bulbs
- 2 tbsp olive oil
- 250g cherry tomatoes , halved
- 50g small black olives
Instructions
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 121 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.54 milligram of sodium
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