Baked Fennel and Tomato

Baked Fennel and Tomato is a vibrant Moroccan-inspired dish that marries the sweet, anise-like flavor of fennel with the rich acidity of tomatoes. This gluten-free delight is perfect as a side or a light main course, bursting with aromatic spices and fresh herbs.

Ingredients

• Fennel Bulb - 1 medium (about 250g)
• Ripe Tomatoes - 2 large (about 300g)
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin Seeds - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Black Pepper - 1/4 teaspoon
• Fresh Parsley - 2 tablespoons, chopped
• Lemon Juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Trim the fennel bulb, slice it into thin wedges, and set aside.
3. Chop the tomatoes into large chunks and place them in a mixing bowl.
4. In the bowl with the tomatoes, add the sliced fennel, minced garlic, olive oil, cumin seeds, coriander powder, paprika, cinnamon, salt, and black pepper. Toss everything together until well combined.
5. Transfer the mixture to a baking dish, spreading it out evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the fennel is tender and the tomatoes are slightly caramelized.
8. Remove from the oven, drizzle with lemon juice, and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• Contains antioxidants that may help reduce inflammation.

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