Tuesday, May 1, 2012

Roasted fennel & potatoes

We have yet to plant our garden this year but some of last years fennel  returned on its own.  I decided that roasted fennel & potatoes would be a nice side to the steaks the hubs grilled last night.   So glad since the hubs loved it. 

Roasted fennel with potatoes and onions

2 fennel bulbs, trimmed quartered, cores removed
2 medium onions, peeled and quartered
2 lbs baby red-skinned new potatoes or Yukon Gold potatoes, quartered
Olive oil, a few tablespoons
Coarse sea salt and fresh black pepper

Preheat oven to 425°F. In a large roasting pan. Add olive oil, salt and pepper, and toss with your hands to make sure all of the vegetables are coated with oil. Roast for 40 minutes, stirring once during that time, until potatoes are cooked through and crusty on at least one surface. Serve hot or at room temperature.


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