Roasted Leeks, Fennel, Potatoes and Onions

By SEFeiler

Ingredients

• 1-2 fennel bulbs
• 2-3 leeks, sliced into 3 inch lengths
• 1-2 Yukon gold potatoes, cut into bite-size pieces
• 2 red onions, cut into 1/3 inch rings
• 1 lemon
• Extra virgin olive oil
• Sea salt and ground black pepper (optional)

Details

Adapted from drbenkim.com

Preparation

Step 1

Preheat the oven to 350 degrees Farenheit.

Cut fennel bulbs into quarters. Place fennel bulbs, sliced leeks, and Yukon gold potato pieces on a baking tray or roasting tin, cut side up.

Drizzle olive oil and lemon juice over vegetables. Be generous! Use your hands to gently move vegetables around to ensure even coating of olive oil between vegetables and roasting tin.

Cook in oven for 30-45 minutes or until vegetables are tender. Spread red onion slices evenly over roasting vegetables about 15 minutes before they are ready to eat.

Season with sea salt and pepper, if desired.