Roasted Potatoes and Fennel Recipe

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Ingredients:

Serving

2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell pepper , strips (optional)
1 small red onion (cut into 8 wedges)
1 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp pepper (optional)

Directions:

Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
Combine fennel, potato, and remaining ingredients in a bowl; toss well.
Arrange fennel mixture in a single layer in a cast iron pan.
Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.89 Kcal (1071 kJ)
Calories from fat	21.01 Kcal
		% Daily Value*
Total Fat	2.33g	4%
Sodium	181.67mg	8%
Potassium	1667.52mg	35%
Total Carbs	53.56g	18%
Sugars	4.49g	18%
Dietary Fiber	8.66g	35%
Protein	6.58g	13%
Vitamin C	67.3mg	112%
Vitamin A	0.8mg	26%
Iron	17mg	95%
Calcium	71.1mg	7%

Amount Per 100 g
Calories	61.56 Kcal (258 kJ)
Calories from fat	5.06 Kcal
		% Daily Value*
Total Fat	0.56g	4%
Sodium	43.7mg	8%
Potassium	401.15mg	35%
Total Carbs	12.88g	18%
Sugars	1.08g	18%
Dietary Fiber	2.08g	35%
Protein	1.58g	13%
Vitamin C	16.2mg	112%
Vitamin A	0.2mg	26%
Iron	4.1mg	95%
Calcium	17.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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