Roasted Fennel and Potatoes
- Level: Intermediate
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 306
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 58
- Dietary Fiber
- 13
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 1076
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.