| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
Instructions
- 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.
Reviews
First day of BBQ season here in Vancouver, and I remembered making this a couple of times last year, and we loved it. This time I added some Yam (aka orange sweet potato), in place of some of the regular potatoes. It was delish! A longtime fan of fennel, this is the Perfect vgetarian side dish. To Gertrude Stein (reviewer): love the idea of adding goat cheese and pine nuts. Will have to make a note to try that one day this summer.
All of these veg go together well and cook at the same time (granted the potatoes are small enough). I mixed in some goat cheese and pan roasted pine nuts for nice flavor.
Couldn’t find fingerlings and my boyfriend insisted on using a casserole dish instead of the baking sheet as listed. I think if they could have been spread out more, the potatoes would have come out crispy. The fennel was yummy. Want to try it again and follow the recipe more accurately next time, to see what happens. This recipe was my first experience cooking fennel and I loved the flavor.
I LOVE it! simple and delicious side. Making it again tonight with purple baby potatoes.
This was my first time trying fennel and I loooved it.
Delicious! This was my first experience with fennel so I wanted to try it with other vegetables just in case I didn’t like the flavor of the fennel. I love it. Since I didn’t have any sage leaves, I sprinkled some rubbed sage on the veggies after roasting. Potatoes were perfect and the sweetness of the onions, fennel, and roasted garlic was wonderful.