Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers)

Chocolatl's Note:

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 2 lbs baby red potatoes, halved (not russets)
• 1 fennel bulb, trimmed and cut into thick wedges
• 8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
• 6 garlic cloves, peeled
• 1 red bell pepper, cored, seeded and cut into thick wedges
• 1/4 cup olive oil
• salt
• pepper

Directions:

1. Preheat oven to 450°F.
2. Combine all ingredients in a large shallow roasting pan.
3. Toss well to coat all the vegetables.
4. Roast for 30 minutes without stirring.
5. Shake pan to loosen vegetables.
6. Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

Reviews

[IngridH]

This was wonderful! So easy, and impressive to serve to company! I was roasting a cut of prime rib, and just put this along side- a wonderful side dish with next to no effort. I have a recipe I usually use for roasted potatoes, but it was nice to try something that had other vegetables as well. Thanks for posting!

[Mikekey]

WOW! These are great and really easy. I make them a similar way, but usually with onion. The fennel is a great replacement for the onion, and loved the addition of the mushrooms. I cut the recipe in half and did them in my counter-top oven. Thanks for this flavorful keeper.