ROASTED FENNEL & POTATOES

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  • Ready in: 50 minutes
  • Serves: 6
  • Complexity: easy
  • Origin: Sides
 ROASTED FENNEL & POTATOES

Ingredients

  • 2 fennel bulbs, trimmed and cut into six wedges
  • 12 red potatoes, cut in half
  • Chef Jamie's Original Seasoning Blend or salt and pepper, to taste
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Preheat the oven to 425°F.
  2. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.
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