ROASTED FENNEL & POTATOES
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- 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
- Preheat the oven to 425°F.
- 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.