| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | Serves 6 |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | Serves 6 |
Ingredients
- Deselect All
- 3 pounds Yukon gold potatoes, cut into 1-inch pieces
- 3 pounds fennel bulb, cut into wedges through the root
- 1 head of garlic, broken into cloves
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 306 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 13 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 1076 mg |
| Serving Size | 1 of 6 servings |
| Calories | 306 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 13 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 1076 mg |
Reviews
So easy! So tasty! I added shredded Parmesan when the fennel and potatoes came out of the oven. Yummm!