Roasted Fennel

1. 1

   2 medium fennel bulbs.

2. 2

   2 medium red potatoes, cubed.

3. 3

   1 medium red bell pepper cut in strips.

4. 4

   1 small red onion cut into 8 wedges.

5. 5

   1 tablespoon olive oil.

6. 6

   1/2 teaspoon dried basil.

7. 7

   1/2 teaspoon dried marjoram.

8. 8

   Preheat oven to 425 degrees.

9. 9

   Trim tough outer leaves from fennel, remove and discard stalks.

10. 10

    Cut fennel bulb into quarters lengthwise; discard core.

11. 11

    Then cut bulb into 1-inch pieces (you should have 4 cups).

12. 12

    In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram.

13. 13

    Season to taste with salt and pepper.

14. 14

    Arrange mixture in a single layer on a jelly-roll pan.

15. 15

    Roast until vegetables are tender, about 45 minutes, stirring once.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.