Side Dish: Italy – Finocchio Arrosto e Pomodorini in Agrodolce (Roasted Fennel and Cherry Tomatoes in Sweet and Sour Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

2 medium fennel bulbs, trimmed, cored, cut into 8 wedges each
1 pint (about 300 g) cherry tomatoes
1 small red onion, cut into 8 wedges
2 tbsp (30 ml) extra-virgin olive oil
3 / 4 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 / 4 tsp red pepper flakes (optional)
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) honey or granulated sugar
1 tsp Dijon mustard (optional)
1 tbsp (15 ml) capers, rinsed and drained
Finely grated zest of 1 / 2 lemon
2 tbsp (8 g) chopped fresh parsley or fennel fronds
Shaved Parmesan, for serving (optional)

Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
On the sheet, toss fennel, cherry tomatoes, and red onion with olive oil, salt, black pepper, and red pepper flakes. Spread in a single layer, cut sides down for the fennel.
Roast for 25–30 minutes, turning once halfway through, until fennel edges are caramelized and tomatoes are blistered.
Meanwhile, make the agrodolce: in a small saucepan, combine red wine vinegar, honey, and Dijon (if using). Simmer over medium heat 2–3 minutes until slightly syrupy. Remove from heat.
Transfer roasted vegetables to a serving bowl. Drizzle with the warm agrodolce and toss gently. Fold in capers, lemon zest, and parsley/fennel fronds. Taste and adjust with a pinch of salt or a splash more vinegar if needed.
Serve warm alongside the meatballs and spaghetti. Add shaved Parmesan on top if desired.