Roasted Potatoes, Carrots, and Fennel
- Reviews 4
Ready In: 55 mins
Serves: 4-6
Ingredients
- 6 small potatoes, scrubbed and sliced thinly (peel if desired)
- 2 cups sliced carrots (or halved baby carrots)
- 1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
- 2 tablespoons butter, melted
- 1 -2 tablespoon olive oil
- 1⁄4-1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
Directions
- Preheat oven to 425.
- In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
- Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
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