Golden Roasted Fennel & Potatoes with Lemon

 

roast fennel potato recipe

roast fennel potato recipe

roast fennel potato recipe

A cosy, filling roast vegetable dish scented with garlic & lemon & baked till deeply golden & toasty. Great as a main or side dish for your favourite roast!

INGREDIENTS

  • 2 large fennel bulbs, stems removed, cut into wedges (reserve some of the fennel fronds for garnish)
  • 4-5 medium potatoes, cut into wedges*
  • 1 whole lemon, halved lengthways and thinly sliced
  • 5-6 unpeeled cloves of garlic, smashed
  • 4-6 tbsp. olive oil

METHOD

  1. Preheat oven to 200°C
  2. Place the fennel, potatoes, lemon & garlic in a larger roasting tray (preferably lined with baking paper). Drizzle with the olive oil and season well with salt & pepper, then toss till everything is nicely distributed & spread evenly on the tray.
  3. Roast in the oven for about an hour, taking the tray out every 15 minutes to give everything a bit of a toss, until lovely & golden & caramelised at the edges.
  4. Serve, sprinkled with reserved fennel fronds.

Notes:

  • Try to cut the fennel & potatoes into similar sized wedges for more even cooking

Prep time: 10min
Cook time: 1hr
Serves: 4-6

Recipe and video created by Matters of the BellyClick here to see her blog.

Ingredients for Golden Roasted Fennel & Potatoes with Lemon

Fennel Each

$1.99 ea