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PREP: 5 min COOK: 40 min
TOTAL: 45 min SERVES: 4
8 small red potatoes, quartered
4 carrots, peeled and cut into 1/2-inch slices
2 fennel bulbs, halved lengthwise and cut into 1/2-inch wedges
1 red onion, peeled and quartered
Leaves from fennel stalk
2 tablespoons olive oil
1 clove garlic, minced
Salt and black pepper
1. Preheat oven to 375 degrees.
2. Toss the potatoes, carrots, fennel bulbs and onion with the olive oil and garlic. Spread the vegetables on a few baking sheets.
3. Season generously with the fennel leaves, salt and black pepper.
4. Roast for 40 minutes or until the vegetables are tender and caramelized.