Roasted Fennel and Potatoes

It is Fall and the weather is becoming cooler. A wonderful way to celebrate the changing season is to roast some ‘comfort foods’ for dinner. This is easy and has wonderful flavours to complement any dinner.


  • 2 fennel bulbs, washed and trimmed
  • 4 red potatoes (about 1/2 – 3/4 lbs), cut in half
  • 2 medium sweet potatoes, peeled , cut in half lengthwise, then quartered
  • 1 tbsp. olive oil

Heat oven to 425 degrees and preheat the roasting pan to allow the veggies to attain a crisp, golden crust.

Cut each fennel bulb lengthwise into 6 wedges. Season the vegetables with salt and pepper and toss with the olive oil to coat.

Remove the roasting pan from the oven, and place the vegetables cut side down and return to the oven to bake for about 30 minutes. Do not turn the vegetables over, and cook until tender and golden brown.

Serve immediately.



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