Baked fennel with cherry tomatoes, olives, and capers is an easy-to-make, tasty side dish that you can serve with any meat or fish main course. Fennel is available all year round, is quite affordable, and is a flavor appreciated by many, which is why it’s one of the most consumed vegetables in Italy. I recommend checking out other fennel recipes. Now let’s see how to make baked fennel, and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 fennel
3/4 cup cherry tomatoes
1 tbsp capers
1.5 tbsp Taggiasca olives
to taste salt
to taste pepper
to taste extra virgin olive oil

How to prepare baked fennel

Begin preparing the Baked Fennel with cherry tomatoes, olives, and capers. Clean the fennel, wash them, and cut them into slices about 1/4 inch thick.
Also wash the cherry tomatoes and cut them in half, and wash the parsley.
Line a baking tray with parchment paper, add a drizzle of olive oil
and arrange the fennel slices,
add the cherry tomatoes,
the olives,
the capers
sprinkle with chopped parsley,
a pinch of salt,
pepper
and a drizzle of olive oil,
bake in a preheated static oven at 350°F for 20 minutes. If you prefer softer fennel, continue baking for another 10 minutes.