Slow-roasted fennel
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Makes as much as you want
Cooks In1 hour 5 minutes
DifficultyNot too tricky
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
Ingredients
- fennel bulbs
- cherry tomatoes
- 1 pinch of caraway seeds
- olive oil
Recipe From
Jamie Magazine
By Laura Fyfe
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.
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