How To Make Roasted fennel with tomatoes, olives & potatoes
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 fennel bulbs, sliced
- 1 cup cherry tomatoes
- 1 cup halved black olives
- 4 small potatoes, quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, combine the sliced fennel, cherry tomatoes, olives, and potatoes.
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Drizzle with olive oil and sprinkle with minced garlic, dried thyme, salt, and pepper. Toss to coat evenly.
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Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring occasionally.
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Serve hot as a side dish or main course.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 410mg
- Total Carbohydrates : 22g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 4g
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