Roasted Potatoes and Fennel
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 medium fennel bulbs
- 8 small red potatoes, cut in wedges
- 1 cup red bell pepper, strips (optional)
- 1 small red onion (cut into 8 wedges)
- 1 tablespoon olive oil
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon pepper (optional)
directions
- Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
- Combine fennel, potato, and remaining ingredients in a bowl; toss well.
- Arrange fennel mixture in a single layer in a cast iron pan.
- Bake at 425º for 50 minutes or until vegetables are tender, stirring once.
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