Roasted Potatoes and Fennel

Name: Roasted Potatoes and Fennel
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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)

(3)

Recipe by Spud Nut

This is a very simple dish. It is great with a roast beef, roasted chicken, or pork roast.

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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