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roasted fennel and tomatoes side dish recipe
Roasted Fennel Pomodoro
Course: Side Dish
Cuisine: Italian
Keyword: fennel and tomatoes, roasted fennel
Servings: 4
Calories: 114 kcal
Author: Gwynn Galvin
Ingredients
  • 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
Instructions
  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.
Nutrition Facts
Roasted Fennel Pomodoro
Amount Per Serving
Calories 114 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 301mg13%
Potassium 587mg17%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 2g4%
Vitamin A 462IU9%
Vitamin C 20mg24%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.