Delightfully Simple Roasted Fennel + Potatoes

Delightfully Simple Roasted Fennel and Potatoes

5 from 5 votes

Delightfully Simple Roasted Fennel + Potatoes

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.

Prep Time15

Cook Time35

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: fennel, potatoes

Servings: servings

Calories: 180kcal

Author: Taesha Butler

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.

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