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oven fennel roasted potatoes

Oven Roasted Fennel and Potatoes Recipe

Jess Wild Vegan Flower
These Roasted Fennel and Potatoes are the perfect side for a decadent dinner. The fennel brightens the flavors by adding a hint of sweetness pairing wonderfully with the herbs. It is perfect for a Sunday Roast, a companion to your holiday dinner, or fantastic on their own as a healthy snack. Enjoy the middle eastern inspired seasonings in this dish: smoky, hints of sweetness, and savory.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course, Side Dish
Cuisine American, Vegan
Servings 2 people


  • 3 Medium Red Potatoes
  • 1 Whole Fennel
  • 1 tablespoon Olive Oil
  • ½ Medium Yellow Onion
  • 2 Shallots
  • 3 Sprigs Thyme
  • 2 teaspoon Sumac
  • 1 ½ teaspoon Truffle Salt Can be substituted with Sea Salt
  • ½ teaspoon Black Pepper


  • Preheat oven to 375°F / 190°C
  • Quarter your potatoes.
  • Roughly chop your fennel, then finely chop the fennel prons.
  • Roughly chop your onion and finely chop your shallot.
  • Place your chopped veggies in a large bowl.
  • Add your olive oil and stir to coat everything.
  • Now add all your spices, be sure to remove the steam your thyme.
  • Roast for 20 minutes.
  • Serve with a garnish of edible corn flowers, dip in some tzatziki, enjoy as a side or snack, and bon appetit!
Keyword Healthy Meal, oven roasted potatoes, roasted fennel, Roasted potatoes, Vegan, vegan side dish, wild vegan flower