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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve as a side with roasted chicken or pork. Ingredients:
2 medium fennel bulbs |
2 cups cubed red potato |
1 cup red bell pepper strips |
1 small red onion, cut into 8 wedges |
1 tablespoon olive oil |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 425°.
2. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Cut bulb into 1-inch pieces to measure 4 cups. Combine fennel, potato, and remaining ingredients in a bowl; toss well. Arrange fennel mixture in a single layer on a jelly-roll pan. Bake at 425° for 50 minutes or until vegetables are tender, stirring once.
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