Roasted Fennel

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Recipe by Dancer

This is a great sidedish for any meal.

Ingredients Nutrition


  1. 2 medium fennel bulbs.
  2. 2 medium red potatoes, cubed.
  3. 1 medium red bell pepper cut in strips.
  4. 1 small red onion cut into 8 wedges.
  5. 1 tablespoon olive oil.
  6. 1/2 teaspoon dried basil.
  7. 1/2 teaspoon dried marjoram.
  8. Preheat oven to 425 degrees. Trim tough outer leaves from fennel, remove and discard stalks.
  9. Cut fennel bulb into quarters lengthwise; discard core.
  10. Then cut bulb into 1-inch pieces (you should have 4 cups).
  11. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan.
  12. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.

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