Every time I prepare this, I wish I had made more. Everybody loves it, and it disappears fast. Make sure you use a large enough pan so that all the fennel and potatoes brown nicely. A 17- ×-12- ×-1-inch baking sheet does the trick.

Roasted Fennel and Potatoes is a simple and flavorful dish that combines the delicate licorice-like flavor of fennel with the hearty and earthy taste of potatoes. This recipe highlights the natural sweetness and unique texture of these two vegetables. The fennel bulbs are sliced into wedges and paired with thinly sliced potatoes, creating a harmonious combination of flavors and textures. Roasting them in the oven brings out their natural caramelization and enhances their flavors, resulting in a delicious and satisfying side dish.

Roasted Fennel and Potatoes can be served as a delightful side dish to accompany a variety of main courses. Its savory and slightly sweet flavors make it a versatile addition to any meal. Enjoy this comforting and flavorful dish as a side dish for roasted meats, grilled fish, or as part of a vegetarian spread. Whether served hot or at room temperature, this dish is sure to please your taste buds and impress your guests with its simplicity and deliciousness.

Serves 4

INGREDIENTS

• 1 large fennel bulb, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 pound waxy potatoes, such as Yukon Golds, sliced ¼ inch thick
• Salt and freshly ground pepper
• 1 large garlic clove, minced

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Cut the fennel through the core into ½-inch-thick wedges, keeping the core attached to help the slices hold their shape.
3. Brush a 17- ×-12- ×-1-inch baking sheet with 1½ tablespoons of the oil.
4. Arrange the fennel and potato slices in a single layer on the baking sheet.
5. Brush the top sides of the vegetables with the remaining 1½ tablespoons oil.
6. Sprinkle salt and pepper to taste over the fennel and potatoes.
7. Roast the vegetables for 20 minutes, or until they become nicely browned.
8. Flip the vegetables and sprinkle them with minced garlic, additional salt, and pepper to taste.
9. Bake for an additional 10 minutes, or until the fennel and potatoes are tender and nicely browned.
10. Serve the roasted fennel and potatoes hot or at room temperature, allowing their flavors to shine.

SERVING SUGGESTIONS:

• Serve the roasted fennel and potatoes alongside a juicy grilled steak or roasted chicken for a satisfying and well-rounded meal.
• Pair it with grilled fish or seafood, such as salmon or shrimp, to create a delicious and balanced seafood dinner.
• Use it as a side dish for a vegetarian or plant-based meal. It complements dishes like roasted vegetable medleys, stuffed peppers, or quinoa salads.
• Include it in a Mediterranean-inspired feast. Serve it alongside dishes like Greek lemon chicken, tzatziki sauce, and a fresh Greek salad.
• Incorporate it into a holiday menu. The combination of roasted fennel and potatoes adds an elegant touch to festive meals like Thanksgiving or Christmas dinners.
• Serve it as part of a brunch spread alongside omelets, scrambled eggs, or a quiche for a flavorful and hearty start to the day.
• Enjoy it as a side dish for a simple weeknight dinner. It pairs well with roasted or grilled meats, fish, or poultry and can elevate a basic meal into something special.