Roasted Fennel with Cherry Tomatoes
on Friday, 20 September 2019.
Posted in French Friday, Provence
An old fashioned recipe which the French use often as a side dish, but particularly with fish.
This is very simple to put together with very few ingredients, but really tasty.
Ingredients
Ingredients
- 2 medium fennel bulbs
- 200 gr cherry tomatoes
- 1 tblsp thyme leaves
- 1 tsp herbs de Provence
- 2 tblsp olive oil
- Salt and pepper
Method
Method
- Cut the fronds off the fennel bulb and then trim the base, leaving the leaves attached. Cut the fennel into wedges. Boil a small pot of water and place the fennel into it, leave to simmer for about 12 minutes. Carefully remove with slotted spoon and place into a baking dish.
- Place the cherry tomatoes over the fennel, drizzle with oil, then sprinkle with thyme leaves, salt, pepper and herbs de Provence.
- Put it in the oven uncovered for 25 minutes and garnish with fresh thyme and chopped fennel fronds. Serve warm or hot.
