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.
- 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 extra springs to nestle between veggies
- 1 teaspoon fresh thyme extra springs to nestle between veggies
- salt and pepper to your taste
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.
Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
Serve while still warm.
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.
Calories: 249kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1130mg | Fiber: 5g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg