Roasted Potatoes and Fennel
Transform your dinner table with the vibrant flavors of Roasted Potatoes and Fennel, a simple yet sophisticated side dish that’s perfect for any occasion. This recipe showcases tender baby potatoes and sweet, aromatic fennel bulbs, roasted to golden perfection with garlic, fresh thyme, and a hint of zesty lemon. The high-heat roasting brings out the natural caramelization of the vegetables, creating a medley of crispy edges and tender, flavorful bites. Easy to prepare in just under an hour, this dish pairs beautifully with everything from roasted chicken to grilled fish, or it can shine on its own as a hearty vegetarian option. With minimal prep and maximum flavor, this versatile recipe is bound to become your new go-to favorite.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 fennel bulbs
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes thoroughly and cut them in half. If they are large, cut them into quarters.
Trim the fennel bulbs, removing the stalks and fronds. Cut each bulb lengthwise into wedges, about 1/2-inch thick.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the potatoes, fennel wedges, and minced garlic.
Drizzle the olive oil over the vegetables, and sprinkle with the thyme, lemon zest, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the mixture in a single layer on a large baking sheet, making sure not to overcrowd the pan.
Roast the vegetables in the preheated oven for 35-40 minutes, or until the potatoes are golden-brown and crisp on the outside, and the fennel is tender and caramelized. Flip the vegetables halfway through cooking to ensure even browning.
Remove from the oven, taste for seasoning, and adjust with additional salt or pepper if needed.
Serve immediately as a side dish or enjoy on its own!
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2911 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
