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Roasted fennel with tomatoes on a cookie sheet

Roasted Fennel with Tomatoes (Italian Style)

Course: Side Dish
Cuisine: European, Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 106kcal
Author: Edyta
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.  
Print Recipe


  • 3 bulbs Fennel
  • 2 boxes Cherry Tomatoes Each is 1 US Dry Pint
  • 1/3 cup Olive Oil Extra Virgin
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly Grounded Black Pepper


  • Preheat the oven to 375F.

Prepare the Fennel

  • Cut off the top of the fennel and either discard it or use it for a soup. Cut off the bottom.
    Cut it in half. Cut in quarters. Remove the core. Remove the outer leaves (these are the ones that can get hard or chewy when roasted so you want to get rid of them). Slice your fennel into 1/4 inch pieces.

Assemble to baking sheet

  • Once your fennel is prepared you can spread it on the sheet pan; Add halved cherry tomatoes; Add Salt & Pepper;
  • Add Olive Oil, and then place pan into the oven for about 40-45 minutes, mixing it once in a while (the roasting time may take longer or shorter so watch it to make sure that it is soft and slightly brown - it will depend on how big your fennel was and how crowded your sheet pan is).


Calories: 106kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 388mg | Sugar: 1g | Iron: 1mg