Slow-roasted Fennel

Summary

Servings: 
4
Prep time: 
10 minutes

Description

You can vary the number and size of bulbs for this; just adjust the dish size and cooking time.

Ingredients

  • fennel bulbs
  • 250g cherry tomatoes
  • pinch of carraway seeds
  • olive oil

Instructions

  1. Preheat the oven to 160ºC/gas 2-3.
  2. Trim and quarter the fennel bulbs, the lay in a roasting dish, scatter over the tomatoes and caraway seeds.
  3. Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Notes