Roasted Potatoes and Fennel

“This is a very simple dish. It is great with a roast beef, roasted chicken, or pork roast.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
  2. Combine fennel, potato, and remaining ingredients in a bowl; toss well.
  3. Arrange fennel mixture in a single layer in a cast iron pan.
  4. Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

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