Roasted Fennel and Potatoes

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My favorite way to enjoy veggies is roasting them. It’s easy and convenient, but most importantly, delicious! Fennel is one of those ingredients you could either love or hate. I have learned to love it, I didn’t always, and sometimes I still don’t care for it. I usually can only take small amounts of it when it’s raw in a salad, but once it’s roasted...game changer. Whether you are a fan of fennel or trying to give it another chance, roasting is the way to go.

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Fresh herbs are best, but if you don’t have them around, just use the dried ones and next time you can plan for fresh. 

Ingredients:

  • 1 fennel bulb, sliced

  • 2 russet potatoes, sliced

  • 6 cloves garlic, peeled

  • Drizzle of olive oil, about 2-3 tablespoons

  • Sprinkle of thyme (dried or fresh)

  • Sprinkle of rosemary (dried or fresh)

  • Sprinkle of oregano (dried or fresh)

  • Sprinkle of salt

  • Sprinkle black pepper

  • 1 lemon

Instructions:

  1. Preheat the oven to 400. Line a baking sheet with parchment, set aside. Trim the fennel, you can save the stalk to soups or other uses like chopping up to throw in salads. You can save the fronds to sprinkle as a garnish afterwards. Cut the bulb into slices. Similar to cutting an onion into slices. See pictures for each step on how to cut fennel. Spread out the slices on the baking sheet. Toss the cloves of garlic on the pan too.

  2. Then, clean the potatoes and slice into pieces that are about ½ inch thick. Add the slices to the baking sheet with the fennel.

  3. Drizzle olive oil evenly over the potatoes, then sprinkle a pinch or two of each of the seasoning: salt, pepper, oregano, thyme, rosemary. Use your hands to toss everything to coat evenly, then spread into an even layer. Slice a lemon in half and squeeze the juice over everything. Place the lemon halves face down anywhere on the baking sheet.

  4. Place in the oven for 35-40 minutes. Veggies will be tender and golden. If you saved the fronds from the fennel stalks you can roughly chop them up or tear them, then sprinkle over the roasted veggies before serving. Discard lemon halves.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade   

VegetablesDanielle SimoneComment