Roasted Fennel With Tomatoes Olives & Potatoes

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  121

• Protein

  3g

• Carbs

  17g

• Fat

  5g

• Saturates

  1g

• Fibre

  4g

• Sugar

  4g

• Salt

  0.54g

Ingredients

• 500g new potatoes
• 3 large fennel bulbs
• 2 tbsp olive oil
• 250g cherry tomatoes, halved
• 50g small black olives

Directions

1. Boil potatoes until tender, about 8 mins.
2. 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.
3. 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.

Categories: Barbecue, Vegetables, Vegetarian