Sunday, February 5, 2012
Roasted Fennel and Potatoes
2 Fennel bulbs, sliced lengthwise into wedges
3 Tbsp fennel fronds, chopped
10 red potatoes, cut in half
salt and freshly ground pepper
2 Tbsp olive oil
1. Heat oven to 425 deg. Set roasting pan in oven and let preheat for 20 min.
2. Season fennel and potatoes with salt and pepper. Toss with olive oil.
3. Remove roasting pan from oven and place fennel and potatoes in hot pan.
4. Return pan to oven and roast for approx 35 min, without turning, until vegetables are golden brown.
Thank you Martha Stewart! This turned out scrumptious!