Baked fennel with tomatoes

Ingredients:

• 2 fennel bulbs with branches, bulbs cut into slices, greens chopped
• 1 head of garlic, separated into cloves and peeled
• 1 lemon, cut into quarters
• 3 tbsp. l. olive oil
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 550 ml grape or cherry tomatoes

Preparation:

1. Combine fennel bulbs, fennel greens, garlic cloves, lemon, olive oil, salt and sugar on a baking sheet.
2. Bake the vegetables in a preheated oven at 250°C for 20 minutes, until golden brown. Add the tomatoes and continue to roast for another 7 minutes.