Roasted Fennel & Baby Red Potatoes Recipe

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Roasted Fennel & Baby Red Potatoes

Contributed by: Melinda

This has excellent flavor and if you add the sweet potato it becomes even more interesting. Serves 2-3 as main course or 4-6 as side.

2 fennel bulbs
1/2 lb baby red potatoes (about 1 1/2 to 2 inches)
Sweet Potato (Optional)
Olive Oil
1/2 tsp crushed red pepper flakes
Salt & Pepper

Preheat oven to 400º
Trim stems and root end from fennel bulbs
Slice fennel top to bottom into about 1/4 inch slices
Cut potatoes in half and then each half into thirds lengthwise
Cut sweet potatoes into pieces approximately the same size as the potatoes
Place all into a bowl and drizzle with about 2 tbl olive oil
Mix to coat well and spread onto a foil lined baking sheet
Sprinkle with pepper flakes, salt and black pepper
Roast in perheated oven for about 20 minutes, until tender and lightly browned

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