Roasted Fennel with Tomatoes

Fennel is available at the market and can be used in a wide variety of ways either raw or cooked. The bulb, stems, feathery fronds and seeds are all editable.  Try this simple recipe for roasted fennel and tomatoes.

2 fennel bulbs
1 garlic bulb
1 lemon
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 pint grape tomatoes


Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Total: 30 min Prep: 10 min  Cook:  20 min  Yield:  4 servings  Level:  Easy
Recipe from Food Network Magazine
Photograph by Antonis Achilleos