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Oven Roasted Potatoes and Fennel

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Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favourite vegetables. This combo makes an excellent side dish to any main meal.

Oven Roasted Potatoes and Fennel

What is Fennel and what can I do with it?

Fennel is a super crisp vegetable that can be eaten raw as is or sliced thinly and tossed in a salad. Such as in this refreshing Fennel and Pomegranate Salad.

I actually love to snack on this slightly sweet vegetable with it’s subtle licorice flavour. In texture it’s much like celery but way more tasty.

All parts of the fennel are edible. From the bulb, the stalks and the fronds which are mostly used as an herb seasoning or garnish.

But did you know that fennel is just as delicious when cooked? When cooked, fennel turns soft and sweeter.

The sweetness of this vegetable pairs beautifully in a spicy tomato sauce, much like my Mussels Linguine with Tomato Fennel Sauce.

However, lately I’ve been loving it roasted alongside the ever so humble potato with a simple drizzle of olive oil. s

I use a simple seasoning of fresh rosemary, thyme, salt and pepper.

You’ll find these Oven Roasted Potatoes and Fennel to be quite easy to put together and hardly requires any fuss at all.

Ready to bake Potatoes and Fennel tossed with herbs

Half Your Plate

Every time I combine and cook two vegetables this way, I find it easier to fill half my plate with nutrient-dense foods and at the same time reduce calorie intake!

Also, If you are looking to reduce starchy foods in your diet but adore potatoes like I do, combining them with a non starchy vegetable is a great way of doing so.

Freshly Roasted Potatoes and Fennel

I love to use my wavy crinkled cutter when slicing potatoes as the ridges cradle all those delicious flavours.

But you can really slice them any way you want. Just make sure that both the potatoes and fennel are sliced fairly equal in size. This ensures that they cook evenly.

Roasted Potatoes and Fennel on a sheet pan

You’ll want to use the largest sheet pan that you have. Spread the vegetables out in one single layer.

This way both the potatoes and fennel will brown beautifully and crisp up around the edges.

I used an 18 x 12 x 1 inch baking sheet, which is fairly big, any yet a few of the vegetables overlapped just slightly.

Roasted Potatoes and Fennel with Herbs

These Roasted Potatoes and Fennel pair perfectly as a side dish with any red meat, poultry or fish.

I find them to pair exceptionally well with salmon!

Whichever way you serve them I’m quite confident you’ll be making them over and over again!

Pan Roasted Potatoes and Fennel

 Buon Appetito!

 

Pan Roasted Potatoes and Fennel
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Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Course Vegetarian
Cuisine Italian
Servings 4
Author Marisa

Ingredients

  • 4 medium potatoes sliced into 1/4 inch slices
  • 1 fennel bulb sliced into 1/2 inch wedges (see note)
  • 2 tablespoons of olive oil plus more for drizzling
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper to your taste

Instructions

  • Preheat the oven to 425 degrees F.
  • Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
  • Place the sliced potatoes and sliced fennel in a large bowl.
  • Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
  • Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
  • Drizzle with a little more olive oil.
  • Roast the vegetables in the preheated oven for about 40 minutes or just until they are tender and are a rich golden brown.
  • Serve while still warm.
  • NOTE
  • Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
  • Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
  • Leaving the hard core attached will insure the wedges stay intact.
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

Reader Interactions

Comments

  3. anyone4curryandotherthings

    November 7, 2016 at 12:02 am

    Ciao Marisa – this is somehow “spooky”. I had not seen your post, but took from my freezer a bag of beautiful mussels (without shell) and from my vegetable drawer a small fennel (something I do not get often here) to make my usual recipe which is pretty similar to yours, but now I will try exactly your recipe – it sounds so delicious and your photographs are so enticing. Grazie Cara – Carina

    Reply

  4. loveofitaliancooking

    November 7, 2016 at 1:50 am

    Ciao Marisa! What a mouth watering dish!! Mom never cooked with fennel but I remember my nonna making it during the Christmas holidays. She cut them into wedges, sprinkled a good amount of black olives. and seasoned with olive oil, salt and pepper. It was simple but absolutely delicious.

    Thanks for sharing this recipe! It made me curious to see how fennel tastes when it is roasted. I hope my kids will like it, as well. 🙂

    Reply

    • Marisa

      November 7, 2016 at 7:43 pm

      When roasted, fennel has a lovely caramelized taste with a subtle licorice scent! My mother-in-law would also prepare fennel much as your nonna did…such a simple tasty snack. Thanks so much for your lovely comment 🙂

      Reply

  7. pblevitt

    November 7, 2016 at 12:23 pm

    Marisa this would be an excellent side dish for Thanksgiving! Pairing the fennel with potatoes will add tremendous flavor, texture and reduce the carb load as you noted. A tasty and clever way to attempt to keep the holiday calories in check.

    Reply

    • Marisa

      November 7, 2016 at 11:46 pm

      Hi Paula, there really is a lot of flavor and different textures happening in this dish and as an added bonus it’s really fuss free making it perfect for any busy holiday! An absolute new favorite 🙂

      Reply

  8. Teresa Blackburn

    November 7, 2016 at 3:37 pm

    Oh Marisa my mouth is watering. This dish is so beautiful and you photos stunning. I love any dish with potatoes and the fennel is just a great addition. Thanks for sharing this dish that would be welcome for Thanksgiving.

    Reply

    • Marisa

      November 7, 2016 at 11:53 pm

      Hi Teresa, The addition of fennel to the roasted potatoes makes a pleasant change and has become a new favorite just perfect for any family gathering! Thanks so much for your lovely compliment, it’s very much appreciated 🙂

      Reply

  9. ChgoJohn

    November 7, 2016 at 7:09 pm

    My family has no tradition of cooking fennel, Marisa but I have enjoyed it the few times I’ve cooked it. This dish sounds like something I’d really enjoy and wIth winter coming, it will be the perfect dish to serve. Thanks for sharing.

    Reply

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