How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Potatoes, Carrots, And Fennel?

You need 7 ingredients. The key ingredients include: 6 small potatoes, scrubbed and sliced thinly (peel if desired), 2 cups sliced carrots (or halved baby carrots), 1 fennel bulb, washed, trimmed and cut into about 1-inch pieces, 2 tablespoons butter, melted, and more.

Is Roasted Potatoes, Carrots, And Fennel suitable as general?

Yes, Roasted Potatoes, Carrots, And Fennel falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Potatoes, Carrots, And Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes, Carrots, And Fennel Recipe

Name: Roasted Potatoes, Carrots, And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small potatoes, scrubbed and sliced thinly (peel if desired); 2 cups sliced carrots (or halved baby carrots); 1 fennel bulb, washed, trimmed and cut into about 1-inch pieces; 2 tablespoons butter, melted; 1 -2 tablespoon olive oil; 1/4 - 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Try this homemade Roasted Potatoes, Carrots, And Fennel recipe the whole family will love. Made with potatoes, carrots, fennel and butter. Easy step-by-…

This Roasted Potatoes, Carrots, And Fennel relies on simple, everyday ingredients such as butter, melted, olive oil, kosher salt and black pepper. It comes together quickly and makes 4 servings, at about 390 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4 - 1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Quick Info

Servings
4 servings
Calories
390 kcal
Category
General

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