4 Reviews

Easy & great! I added a bit of dried dill. I never have roasted fennel before & now I have a new favorite!

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zannah17 January 24, 2010

Saw this recipe in the Fennel thread (7-09) and I had some fennel I wanted to use. I'm not a big fan of the licorice flavor. I tried this without the carrots and it was pretty good! So I'll have a recipe to use when I get fennel in my CSA box.

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WI Cheesehead July 18, 2009

This is a great side dish. I love fennel. Even people who don't like it raw might like it roasted, it gets so mellow. I skipped the butter in this, and only used a light sprinkle of salt. Thanks, Parsley!

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Maito August 01, 2008

I just love roasted vegetables and always looking for one that will result that will result in the perfect mix of veggies all done at the same time. I halved this recipe and used 1/2 tablespoon of oil along with 1 tablespoon of light butter. What I loved about the dish was that the delicate flavors of the veggies were the focus, no heavy herbs and seasonings, just beautifully cooked and caramelized vegetables. My pan cooked for 40 to 42 minutes at which point both the potatoes and fennel were perfect. Did not follow directions carefully and my inch thick carrot pieces were just a wee bit underdone. My fault here. The servings here were quite generous, not a problem as the leftovers will make a great lunch tomorrow. Thanks!

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justcallmetoni March 19, 2007
Roasted Potatoes, Carrots, and Fennel