Ingredients:
2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell peppers, strips (optional)
1 small red onions ( cut into 8 wedges)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper (optional)
Directions:
Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
Combine fennel, potato, and remaining ingredients in a bowl; toss well.
Arrange fennel mixture in a single layer in a cast iron pan.
Bake at 425F for 50 minutes or until vegetables are tender, stirring once.
Servings: 6
Time preparation: 15 min.
Time total: 65 min.