Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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.

Get access to everything we publish when you sign up for Outside+ Join today and save 20%!.

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.

Servings
4

Ingredients

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

Preparation

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
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 6 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 64 mg
  • Sugar Content 0 g