Roasted Fennel

This is a great sidedish for any meal.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  medium fennel bulbs
• 2  medium  red potatoes, cubed
• 1  medium red bell pepper, cut in strips
• 1  small red onion, cut into 8 wedges
• 1  tablespoon olive oil
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried marjoram

Directions

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.