Roasted Potatoes, Fennel & Shallots

By ltrodrigu

Ingredients

• 6 ounces fingerling potatoes, halved lengthwise
• 1 fennel bulb, trimmed, cut into 8 wedges lengthwise
• 2 shallots, quartered lengthwise
• 1 tablespoon olive oil
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 2

Preparation

Step 1

Preheat oven to 425 degrees F.

In a bowl, toss potatoes, fennel and shallots with oil. Add thyme, salt and pepper and toss to coat.

Transfer vegetables to a baking sheet. Roast in a single layer, 15 minutes and rotate pan; continue roasting until vegetables are tender and golden brown, 15 minutes more.