Roasted Fennel

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 425º.

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 425º for 50 minutes or until vegetables are tender, stirring once.

Serving Size: 1 cup