- 2 small fennel bulbs, tops removed
- 1 pound fingerling or small potatoes
- 1 pound Brussels sprouts, trimmed and cut in half
- Good olive oil
- Kosher salt and freshly ground black pepper
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.
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.