Roasted Potatoes and Fennel

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is a very simple dish. It is great with a roast beef, roasted chicken, or pork roast.

Ingredients Nutrition

Directions

  1. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
  2. Combine fennel, potato, and remaining ingredients in a bowl; toss well.
  3. Arrange fennel mixture in a single layer in a cast iron pan.
  4. Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

Reviews

(3)
Most Helpful

This turned out great! I had salmon in the oven with it (in a separate dish) for the last 20 min, and it worked well. I also used baby yellow potatoes instead. Definitely will make this again. Thanks!

EstherA September 16, 2010

Simple to make. Delicious with fish. Chopped some fennel fronds to sprinkle on top for presentation.

lucy k. July 01, 2010

I served this as a side with strip steak and a salad. We loved the way the fennel provides such a fresh pop of flavor to the roasted veggies. The simplicity of preparation is a plus for us, too.

Ms B. January 03, 2009

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