Roasted Fennel and Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 |
extra-virgin olive oil |
Directions:
1. Pre-heat oven to 350 degrees F.
2. 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.
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