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Roasted Fennel

Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 medium fennel bulbs
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2 medium red potatoes, cubed (2 cups)
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1 medium red bell pepper, cut into strips (1 cup)
Ingredient Line: 
1 small red onion, cut into 8 wedges
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1 Tbs. olive oil
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½ tsp. dried basil
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½ tsp. dried marjoram

Instructions: 

1. Preheat oven to 425F. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut bulb into 1-inch pieces (you should have 4 cups).

2. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.

Nutrition Information: 

Calories: 
125
Protein: 
3 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
22 g
Cholesterol: 
mg
Sodium: 
64 mg
Fiber: 
6 g
Sugar: 
g
Yield: 
4 servings