Recipe courtesy of Ina Garten
Total:
50 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.

Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

IDEAS YOU'LL LOVE

Roasted Squash Vegetable Medley

Recipe courtesy of Rachael Ray

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking