Roasted Tomatoes and Fennel

roasted-tomato-fennel
Photo by Paul Sirisalee
Roasted Tomatoes and Fennel 3.3 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 145 calories
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 186 mg
    • Protein 2 g
    • Carbohydrate 13 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 68 mg

Heat oven to 375° F. On 2 rimmed baking sheets, toss the tomato and fennel wedges with the oil and ¼ teaspoon each salt and pepper. Roast until the fennel is tender, 40 to 50 minutes. Sprinkle with fennel fronds.

Ingredients

  1. Check 1 pound tomatoes, cut in wedges
  2. Check 2 medium bulbs fennel, cut into thin wedges, plus fennel fronds for sprinkling
  3. Check 3 tablespoons olive oil
  4. Check kosher salt and black pepper

Directions

  1. Heat oven to 375° F. On 2 rimmed baking sheets, toss the tomato and fennel wedges with the oil and ¼ teaspoon each salt and pepper. Roast until the fennel is tender, 40 to 50 minutes. Sprinkle with fennel fronds.