Roasted Potatoes and Fennel

I love potatoes and I love fennel so why not put them together? I've seen recipes similar to this so I took ideas from each and out popped a delicious side dish. I personally believe that vegetables taste best roasted and are so incredibly easy to cook. You let the oven do the work and I PROMISE you can turn vegetables haters into vegetable lovers! I think fingerling potatoes are best for this dish, but if you can't find them just make sure to use small red or yellow potatoes instead.

Roasted Potatoes and Fennel
Serves 4 || Active cooking time: 10 minutes || Total cooking time: 45 minutes

Ingredients:

• 1 lb fingerling potatoes, halved
• 1 bulb of fennel, sliced
• 1 medium onion, sliced
• 2 cloves of garlic, coarsely chopped
• 3 Tbsp olive oil
• 1 Tbsp salt
• 1 tsp pepper

Directions:

Preheat oven to 425°.

Halve the fingerling potatoes and set aside in a large bowl. To slice the fennel, first cut the bulb down the middle. Cut off the leaves and leave about an inch of the green stem of the fennel. Take each half, and slice the fennel, about 1/4", lengthwise. Add to the potatoes. Slice the onions and combine the vegetables in the bowl with the 3 Tbsp olive oil, salt and pepper.

Spray a baking pan with nonstick spray and add the vegetables. Evenly sprinkle the vegetables with the garlic.

Bake 35-40 minutes, stirring halfway through, until the potatoes are tender and the vegetables are browned and carmelized.