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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.

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