Recipe courtesy of Ina Garten
Save Recipe Print
Total:
50 min
Prep:
5 min
Cook:
45 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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories