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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a great sidedish for any meal. Ingredients:
2 medium fennel bulbs |
2 medium red potatoes, cubed |
1 medium red bell pepper, cut in strips |
1 small red onion, cut into 8 wedges |
1 tablespoon olive oil |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
Directions:
1. 2 medium fennel bulbs.
2. 2 medium red potatoes, cubed.
3. 1 medium red bell pepper cut in strips.
4. 1 small red onion cut into 8 wedges.
5. 1 tablespoon olive oil.
6. 1/2 teaspoon dried basil.
7. 1/2 teaspoon dried marjoram.
8. Preheat oven to 425 degrees. Trim tough outer leaves from fennel, remove and discard stalks.
9. Cut fennel bulb into quarters lengthwise; discard core.
10. Then cut bulb into 1-inch pieces (you should have 4 cups).
11. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan.
12. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.
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