Roasted Fennel & Cherry Tomato Medley with Olives
Roasted Fennel & Cherry Tomato Medley with Olives
Prep: 15 min • Cook: 25 min. Experience the sun-drenched flavors of Provence with this vibrant side dish, featuring oven-roasted fennel and sweet cherry tomatoes. Enhanced with briny Niçoise olives and aromatic rosemary, this medley offers a delightful blend of textures and a taste of southern France.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Preparation and Roasting
- 1Preheat your oven to 400°F (200°C).
- 2In a large baking dish or on a rimmed baking sheet, combine the fennel wedges, halved cherry tomatoes, minced garlic, pitted Niçoise olives, olive oil, chopped fresh rosemary, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
- 3Spread the mixture in a single layer to allow for even roasting.
- 4Roast for 25-30 minutes, or until the fennel is tender and slightly caramelized, and the tomatoes have burst and softened. Stir halfway through the cooking time.
- 5Serve warm as a delightful side dish.
Nutrition Information
- Calories
- 191 kcal
- Protein
- 2 g
- Fat
- 13 g
- Carbs
- 18 g
| Nutrient | Per serving |
|---|---|
| Calories | 191 kcal |
| Protein | 2 g |
| Fat | 13 g |
| Carbs | 18 g |
Tips
- Ensure fennel wedges are uniform for even cooking. Core the tough center for better texture.
- Don't overcrowd the baking sheet; use two if necessary to achieve proper caramelization.
- A squeeze of fresh lemon juice before serving can brighten all the flavors.