Oven Roasted Fennel and Potatoes Recipe
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.
- 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!