ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Roasted fennel with tomatoes, olives & potatoes image

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

Provided by Mary Cadogan

Categories Dinner, Main course, Supper, Vegetable

Time 55m

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium