Roasted Potatoes and Fennel
Roasted Potatoes and Fennel
Preheat oven to 400
In casserole dish with a lid (or use a cookie sheet or other dish as a lid) combine potatoes, chopped fennel bulb, and sliced onion. Drizzle with roughly 3 T of oil and stir to coat all of the vegetables.
Place in oven and cover for 30 minutes. After the 30 minutes remove the cover and check on vegetables. Cook up to 10 minutes more or until softened up and ready to eat.
If you wish to make roasted garlic put the whole bulb on a small baking dish. Bake for 15 minutes, remove from oven and let cool. Then peel open and squeeze the soft garlic onto the other veggies when serving.
Ingredients
Directions
Preheat oven to 400
In casserole dish with a lid (or use a cookie sheet or other dish as a lid) combine potatoes, chopped fennel bulb, and sliced onion. Drizzle with roughly 3 T of oil and stir to coat all of the vegetables.
Place in oven and cover for 30 minutes. After the 30 minutes remove the cover and check on vegetables. Cook up to 10 minutes more or until softened up and ready to eat.
If you wish to make roasted garlic put the whole bulb on a small baking dish. Bake for 15 minutes, remove from oven and let cool. Then peel open and squeeze the soft garlic onto the other veggies when serving.
Notes
