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roasted fennel and tomatoes side dish recipe
Roasted Fennel Pomodoro
Course: Side Dish
Cuisine: Italian
Keyword: roasted fennel
Servings: 4
Author: Gwynn Galvin
  • 1 lb. fresh fennel bulb ,trimmed (2 Tablespoons feathery fronds reserved), thinly sliced, about 3 cups sliced
  • 1 cup orange and/or red grape tomatoes ,halved lengthwise
  • 1/2 cup chopped red onion
  • 2 Tbs. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  1. Preheat oven to 425F.
  2. Arrange fennel on baking sheet with shallow sides.
  3. Combine tomatoes, red onion, olive oil, garlic powder and kosher salt in medium bowl.
  4. Pour tomato mixture over fennel.
  5. Roast 25 minutes or until tender.
  6. Top with reserved feathery fronds.