Roasted Fennel and Baby Potatoes
I absolutely love fennel, especially when it is roasted. In this recipe, I combine fennel bulbs with baby potatoes for a quick, easy, healthy and delicious side dish that complements a variety of meals.
- 1 large or 2 small fennel bulbs with stems and fronds, rinsed and patted dry
- 1 pound baby or new potatoes, rinsed (see notes below)
- 2 large garlic cloves, peeled and chopped
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- Salt and pepper to taste
- Olive oil
- 3 tablespoons freshly grated Parmesan or Romano cheese
Preheat oven to 400° F. To prepare the fennel, first cut the stems off the top of the bulb and set aside. Cut a thin slice off of the root end of the bulb and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Remove the fronds from the stems and chop. You will need about one tablespoon of the chopped fronds. Slice the potatoes into 1/2-inch slices.
Place the fennel and potato slices on a large baking sheet, lined with foil for easy cleanup. Add the marjoram, thyme, salt and pepper. Drizzle with oil, about one tablespoon, and toss with your hands to combine. Move the vegetables around until they are in one layer. Roast until the potatoes are tender, about 40 minutes. Sprinkle with the cheese and fennel fronds. Roast about 2 more minutes. Serve hot or room temperature.
Notes: If you do not have baby potatoes, regular potatoes can be used. Scrub them, cut into halves or quarters and then slice. One of the best things about roasted vegetables is that they are equally good hot, warm or room temperature so, if you need the oven for the entree, they can be made ahead and set aside until needed. Alternately, they can be returned to the oven for five minutes to reheat before serving. This recipe can be made in any amount.