Slow Roasted Fennel & Tomato

We have been inspired by the tasty Spring harvest and have created some flavoursome recipes that are the perfect addition to your Jenny Craig menu, including this delicious Slow Roasted Fennel and Tomato recipe.

Serves: 2

Grocery count (per serve): Free Food recipe

Ingredients:

• 2 fennel bulbs
• 1 punnet cherry tomatoes
• ¼ tsp caraway seeds
• Spray oil
• Pepper, to taste

Method:

1. Preheat oven to 180°C (160°C fan forced).
2. Trim and quarter the fennel bulbs, then place in a roasting dish.
3. Scatter over the tomatoes and caraway seeds.
4. Season with pepper, and lightly coat with spray oil.
5. Cook for 1 hour or until the fennel is tender and caramelised.

Enjoy!
Note: Brussels sprouts would also work nicely in this recipe in place of the fennel. We recommend substituting fennel for 250g Brussels sprouts. Reduce cooking time to 45 minutes if using Brussels sprouts.

For more great Spring recipes download our Spring E-book here (or here for the New Zealand version) or to start your Jenny Craig journey get started here.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 100 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.