Oven Roasted Potatoes And Fennel Recipes

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

ROASTED POTATOES, CARROTS, AND FENNEL

Steps:

• Preheat oven to 425.
• In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
• Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

ROASTED POTATOES AND FENNEL

Steps:

• 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 425º for 50 minutes or until vegetables are tender, stirring once.

ROASTED FENNEL AND POTATOES

Steps:

• Pre-heat oven to 350 degrees F.
• Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.

GARLIC ROASTED POTATOES AND FENNEL

Steps:

• Preheat the oven to 375°.
• Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
• Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
• Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
• Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
• Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
• Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
• Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes.
• Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
• Garnish with reserved fennel fronds, if desired.

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large shallow roasting pan.
• Toss well to coat all the vegetables.
• Roast for 30 minutes without stirring.
• Shake pan to loosen vegetables.
• Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.