Roasted Tomatoes, Fennel, and Fingerling Potatoes
I was in the mood to roast some veggies, and after looking through my kitchen, I grabbed a fennel bulb, Roma tomatoes, and fingerling potatoes along with a couple of cloves of garlic. I can’t tell you how delicious they were. I am now a huge fan of fennel–especially roasted. The tomatoes and fennel were tender and delicious, while the potatoes were crisp on the outside and tender inside. This easy roasted tomatoes, fennel, and fingerling potatoes recipe paired nicely with a whole roasted chicken, a loaded caesar salad, and some crusty bread.
Roasted Tomatoes, Fennel, and Fingerling Potatoes
Ingredients:
- 1 fennel bulb, cut into chunks (leave the core intact)
- 4 large Roma tomatoes, cut in half
- 8 large fingerling potatoes
- 2 tbsp olive oil
- Sea salt and fresh cracked pepper, to taste
How to Make Roasted Tomatoes, Fennel, and Fingerling Potatoes:
Preheat the oven to 350 degrees. Spray a large baking tray with olive oil cooking spray.
Slice the fennel into large chunks, keeping the core intact. The core will help hold the fennel chunks together for better roasting. Slice the tomatoes in half lengthwise, and the fingerling potatoes.
Place the potatoes, cut-side down, on one end of the baking tray. Add the tomato halves and fennel chunks to the other end of the tray. I do this so the potatoes will get crispy instead of soggy.
Take the garlic cloves and cut them into slivers. Slide one or two slivers into each tomato half. This will infuse the tomatoes with garlic flavor and will also roast the garlic without burning it.
Drizzle the veggies with olive oil and season with sea salt and fresh cracked pepper.
Roast in the oven for 35 minutes, then turn the potatoes and fennel over and roast for an additional 10 minutes. Enjoy.
Equipment
Ingredients
- 1 fennel bulb cut into chunks (leave the core intact)
- 4 large Roma tomatoes cut in half
- 8 large fingerling potatoes
- 2 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 350 degrees. Spray a large baking tray with olive oil cooking spray.
- Slice the fennel into large chunks, keeping the core intact. The core will help hold the fennel chunks together for better roasting. Slice the tomatoes in half lengthwise, and the fingerling potatoes.
- Place the potatoes, cut-side down, on one end of the baking tray. Add the tomato halves and fennel chunks to the other end of the tray. I do this so the potatoes will get crispy instead of soggy.
- Take the garlic cloves and cut them into slivers. Slide one or two slivers into each tomato half. This will infuse the tomatoes with garlic flavor and will also roast the garlic without burning it.
- Drizzle the veggies with olive oil and season with sea salt and fresh cracked pepper.
- Roast in the oven for 35 minutes, then turn the potatoes and fennel over and roast for an additional 10 minutes. Enjoy.
