Roasted Fennel

By á-170456

Ingredients

• 2 medium fennel bulbs
• 2 medium red potatoes cubed
• 1 medium red bell pepper cut in strips
• 1 small red onion cut into 8 wedges
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut bulb into 1-inch pieces (you should have 4 cups).

In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.

This recipe yields 4 servings.

Per Serving: 125 Cal; 3g Prot; 4g Total Fat (0 Sat. Fat); 22g Carb.; 0mg Chol; 64mg Sod.; 6g Fiber.