Roasted Fennel and Cherry Tomatoes

Servings: 4

Ingredients:

• 2 Tbsp olive oil
• 2 small shallots, chopped
• 3 whole fennel bulbs, sliced thickly
• 1 tsp fleur de sel
• 1/2 tsp ground black pepper
• 1 tsp granulated onion
• 1 Tbsp fennel pollen
• 1 lb whole cherry tomatoes

Instructions:

1. Sauté Shallots:

   • Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat.
   • Add the chopped shallots and sauté for 5 minutes until they begin to soften and become translucent.

2. Cook Fennel:

   • Add the sliced fennel to the pan with the shallots.
   • Sauté the fennel for about 10 minutes on each side, or until it is golden brown and tender. Remove the fennel and shallots from the pan and set aside.

3. Sear Cherry Tomatoes:

   • In the same pan, add the remaining tablespoon of olive oil.
   • Add the whole cherry tomatoes and sear them over high heat for 5 minutes, just until they start to burst and char slightly.

4. Combine and Season:

   • Return the sautéed fennel and shallots to the pan with the cherry tomatoes.
   • Drizzle with a little more olive oil, then season with fleur de sel, ground black pepper, granulated onion, and fennel pollen.
   • Sauté everything together gently for an additional 2 minutes to allow the flavors to meld.

5. Adjust Seasonings:

   • Taste the mixture and adjust the seasonings if needed, adding more salt or spices as desired.

6. Serve:

   • Serve the sautéed fennel and cherry tomatoes as a flavorful side dish alongside grilled fish or scallops.

Enjoy!