This roasted fennel and potatoes recipe is truly simple, done in about 35 minutes, and is just one of best veg sides. Using just a handful of ingredients (and most of them are pantry staples), the roasting process transforms the flavor of fennel, making this dish a winner for with so many.

A hand holding a spatula taking a helping of roasted fennel and potatoes from a baking sheet. Baking sheet is sitting on a countertop surrounded by a napkin, a bowl of seasoning, and a bowl of fennel fronds.

Let’s talk about fennel. Because it can be a bit of a controversial veggie for some (me), but I think this recipe is going to have you changing your tune (again, me).

Raw fennel is known to for its crunchy texture and licorice-like flavor that people can have some strong feels about. However, did you know that when you ROAST fennel, that crunchy texture becomes delightfully tender and that strong licorice flavor is transformed into a mellow sweetness? True story (FYI, roasting veggies is truly the BEST way to help yourself like a veggie). And that tender, roasty fennel then pairs so beautifully with the potatoes + red onions we’ve added to this recipe. Toss everything together with a little olive oil, salt, pepper, + garlic powder because those staples make every veggie shine, pop them into the oven to cook up for 35-40 minutes and you have this delightfully simple, yet wildly delicious veggie medley that is full of flavor, texture and simplicity. Just how I like my recipes.

*Ahem* If you happen to adore the flavor of raw fennel, then you simply need to make my Fennel, Apple, + Celery Salad. It is another dish that fennel shines in and, as one reader put it is “bright and crunchy.” A truly lovely swap for tossed green salads for you fennel fans.

Ingredients for Roasted Fennel and Potatoes sitting together on a countertop prior to preparing and roasting.
Ingredients: fennel bulb, small potatoes (such as yellow or fingerling), red onion, olive oil, kosher salt, garlic powder, freshly ground black pepper

How to make this magical roasted medley…

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Two fennel halves and a chef's knife sitting on a wooden cutting board. Fennel fronds are set to the side on the cutting board. Cutting board is sitting on a countertop surrounded by a container of olive oil, a small bowl with seasonings, and a bowl with already chopped onions and potatoes.
To prep the fennel, cut off the stalks, reserving some of the tender green fronds for garnish, then trim the root end off the bottom. Cut the bulb in half lengthwise.
Fennel being cut into chunks using a knife on a wooden cutting board. Fennel fronds are set to the side on the cutting board. Cutting board is sitting on a countertop surrounded by a container of olive oil, a small bowl with seasonings, and a bowl with already chopped onions and potatoes.
After cutting the bulb in half lengthwise, then cut each half into ½-inch thick wedges.
Chopped fennel, onions, and potatoes in a bowl sitting on a countertop. Bowl is surrounded by a container of olive oil and a bowl with seasonings.
Add the sliced fennel, potatoes, and onion to a large bowl.
Chopped fennel, onions, and potatoes in a bowl sitting on a countertop. Ingredients are topped with oil and seasonings.
Drizzle the vegetables with the oil and toss to coat.
Sprinkle the salt, garlic powder, and pepper over the vegetables and stir to coat evenly in the seasoning.
Chopped and prepared fennel, potaotes, and onions spread out on a baking sheet prior to roasting. Baking sheet is sitting on a countertop.
Heat the oven to 425℉. Spread the vegetables onto a rimmed baking sheet, placing the potatoes cut side down. (This helps them brown better.)
I don’t line my baking pan because I have found the veggie having contact with the hot metal of the pan gives them the best roasty outside + flavor, but if easy clean up with your priority, feel free to line your baking sheet with the parchment paper.
A spatula taking a helping of roasted fennel and potatoes from a baking sheet. Baking sheet is sitting on a countertop surrounded by a napkin, a bowl of seasoning, and a bowl of fennel fronds.
Roast the vegetables until well browned and tender, 35-40 minutes, tossing halfway through the cook time. Transfer the roasted vegetables to a serving platter or plates and garnish with the green fennel tops, if you’d like. Store leftovers in an air-tight container in your fridge for up to 4 days.

Recipe testing notes from Taesha

  • Fennel and onions will cook faster than potatoes, so make sure to cut the potatoes a little bit smaller/ thinner than the other vegetables so that everything cooks to perfection at the same rate.
  • Add some fresh or dried herbs to the seasoning mix for some extra flavor. Thyme is my favorite, but rosemary and oregano work well too.
  • Add some lemon zest and a squeeze of juice to the vegetables after roasting for a fresh pop of flavor.
Roasted fennel and potatoes on a baking sheet.

Other roasted veggie sides to add to dinner…

Did you try this roasted fennel and potatoes recipe and now you’re hungry for more? 

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A plate filled with roasted fennel and potatoes. Two spoons are on the plate. Plate is on a countertop surrounded by a napkin, a container of oil, a small bowl filled wtih seasoning, a small bowl of fennel fronds, and fennel fronds strewn about the countertop.
Delightfully Simple Roasted Fennel and Potatoes
5 from 1 vote

Delightfully Simple Roasted Fennel + Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American
Course: Side Dish
This roasted fennel and potatoes recipe is truly simple, done in about 35 minutes, and is just one of best veg sides. Using just a handful of ingredients (and most of them are pantry staples), the roasting process transforms the flavor of fennel, making this dish a winner for with so many.

Ingredients
 

  • 1 large fennel bulb , or 2 small
  • 1 pound small potatoes, such as yellow or fingerling, halved or quartered (1/4-inch thick)
  • 1 medium red onion, halved then cut lengthwise into ½-inch slices
  • 2 Tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste

Instructions
 

  • Heat the oven to 425℉.
  • To prep the fennel, cut off the stalks, reserving some of the tender green fronds for garnish, then trim the root end off the bottom. Cut the bulb in half lengthwise then cut each half into ½-inch thick wedges.
  • Add the sliced fennel, potatoes, and onion to a large bowl. Drizzle the vegetables with the oil and toss to coat.
  • Sprinkle the salt, garlic powder, and pepper over the vegetables and stir to coat evenly in the seasoning.
  •  Spread the vegetables onto a rimmed baking sheet, placing the potatoes cut side down. (This helps them brown better.)
    I don't line my baking pan because I have found the veggie having contact with the hot metal of the pan gives them the best roasty outside + flavor, but if easy clean up with your priority, feel free to line your baking sheet with the parchment paper.
  • Roast the vegetables until well browned and tender, 35-40 minutes, tossing halfway through the cook time.
  • Transfer the roasted vegetables to a serving platter or plates and garnish with the green fennel tops, if you’d like.
  • Store leftovers in an air-tight container in your fridge for up to 4 days.

Notes

Recipes notes:
  • Fennel and onions will cook faster than potatoes, so make sure to cut the potatoes a little bit smaller/ thinner than the other vegetables.
  • Add some fresh or dried herbs to the seasoning mix for some extra flavor. Thyme is my favorite, but rosemary and oregano work well too.
  • Add some lemon zest and a squeeze of juice to the vegetables after roasting for a fresh pop of flavor.
Serving: 0.25the recipe, Calories: 180kcal, Carbohydrates: 27g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 475mg, Potassium: 764mg, Fiber: 5g, Sugar: 4g, Vitamin A: 81IU, Vitamin C: 31mg, Calcium: 49mg, Iron: 1mg