Roasted Potatoes and Fennel
4-6 potatoes washed and cut into bite sized pieces
1-2 bulbs of fennel, cut either direction (no need for the stems or leafy parts in this recipe, you can save them for making soup stock or other dishes)
1 small onion, sliced into rings
1 bulb garlic for roasting (optional)
oil for cooking vegetables (sunflower or safflower is best, olive oil works as well)
1Preheat oven to 400
2 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.
3 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.
4 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.