Roasted Fennel Pomodoro Recipe
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: Italian
Keyword: fennel and tomatoes, roasted fennel, roasted fennel recipe
Servings: 4
Calories: 114kcal
- 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
Preheat oven to 425F.
Arrange fennel on baking sheet with shallow sides.
Combine tomatoes, red onion, olive oil, garlic powder and kosher salt in medium bowl.
Pour tomato mixture over fennel.
Roast 25 minutes or until tender.
Top with reserved feathery fronds.
Swirls of Flavor Recipe Tips
- Top with grated or shaved Parmesan after cooking
- Drizzle with fresh orange juice
- Substitute shallots for the red onion
Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 587mg | Fiber: 4g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 1mg