Roasted Fennel

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Roasted Fennel

 

2 medium fennel bulbs

2 medium red potatoes, cubed

1 medium red bell pepper cut in strips

1 small red onion cut into 8 wedges

1 tablespoon olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

 

Preheat oven to 425 degrees. Trim tough outer leaves from fennel; remove and

discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut

bulb into 1-inch pieces (you should have 4 cups).

In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and

marjoram. Season to taste with salt and pepper. Arrange mixture in a single

layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes,

stirring once. Serve hot.

Makes 4 servings.

Calories 125, Fat 4 g, Carbs 22 g, Sodium 64 mg, Fiber 6 g.