| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
This is one of our FAVORITE recipes from the print magazine from years ago!
so so so so gggooooooddddd
So good. I roasted at 450 degrees as others had suggested. It took about 10 minutes for the tomatoes to pop. I will definitely make it again, yum.
Love this recipe! And the lemon along with it is fantastic! I read the other reviews and did put the oven to 450 instead of 500. The lower temperature worked wonderfully!
I loved this dish – the flavors are simple and really fresh. It is definitely worth a try!
I loved this recipe! The lemon was genius, and it was so simple. I used wedges of small fresh tomatoes, as that is what I had. I roasted it at 450 for given cooking time, still had a few burnt pieces. Thanks!
This recipe was great and nice to have a different side to put into the mix. I’m also worried if I’m going to like things with fennel because sometimes it can be a bit strong for me. I cut it up into smaller pieces so it was a little more caramelized and cooked at 450.
I can’t say enough how much I love this recipe. I had never prepared fennel prior to making this, but was intrigued by the short list of ingredients and quick preparation. It couldn’t be easier, but has a very complex flavor when done cooking. I will say that I am a huge fan of lemon and garlic, so if these flavors do nothing for you then you may wish to try something different. But for me, the combination of the sweet fennel with the roasted garlic and the tang from the lemon juice is perfect. The tomatoes thrown in at the end really enhance the dish. I tasted it both with and without the tomatoes and that burst of flavor is very addictive. I’ve made this multiple times, for multiple different people, and I’ve never heard a bad thing yet!
This is a tasty dish. I have found that if you lower the temp. down to 450 and roast for a half hour this works much better (less scorch. Also pierce the tomatoes with a toothpick they will burst much better.
It was flavorful, but Mine scorched in some parts and did not burst the tomatoes. Thinking I might use a different temp. the next time I make this one