Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens

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Credit: Squire Fox

Recipe Summary test

prep:
25 mins
cook:
3 mins
roast:
35 mins
total:
1 hr 3 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Toast the fennel seeds in a skillet over medium heat for 3 to 5 minutes, shaking the pan often to prevent seeds from burning. (Toasting releases natural oils in the seeds.) Place potatoes, onion, and fennel wedges in a large bowl. Add the toasted fennel seed, rosemary springs, olive oil, and a few pinches of salt and pepper; toss.

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  • Transfer the vegetable mixture to 1 large or 2 small parchment-lined rimmed baking sheets. Roast 35 to 45 minutes or until vegetables are crispy on the outside and tender on the inside when pierced with a fork. Remove from the oven, toss with the chopped fennel tops, and serve warm. Makes 8 to 10 servings.

Nutrition Facts

156 calories; fat 4g; saturated fat 1g; carbohydrates 29g; mono fat 3g; insoluble fiber 5g; sugars 4g; protein 4g; vitamin a 97.2IU; vitamin c 31.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.5mg; folate 48.4mcg; sodium 103mg; potassium 800mg; calcium 60.6mg; iron 1.6mg.
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