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

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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.