Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.

source	Marisas Italian Kitchen
categories	italian, side dish, vegetable
yield	Serves 4
prep time	15 mins
total time	55 mins

INGREDIENTS

4 Med potatoes (sliced into ¼ inch slices)

1 fennel bulb (sliced into ½ inch wedges (see note))

2 Tbsp of olive oil (plus more for drizzling)

1 tsp chopped fresh rosemary (extra springs to nestle between veggies)

1 tsp fresh thyme (extra springs to nestle between veggies)

salt and pepper (to your taste)

INSTRUCTIONS

1. Preheat the oven to 425 °F.

2. Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)

3. Place the sliced potatoes and sliced fennel in a large bowl.

4. Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.

5. Toss to combine and then spread them out in one single layer onto the prepared baking sheet.

6. Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.

7. Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.

8. Serve while still warm.

NOTES