Roasted Fennel and Potatoes with Herbs

Ingredients

• 450 g baby potatoes
• 1 medium (about 300 g) fennel bulbs
• 2 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. 1

   Heat oven to 425°F (220°C). Cut baby potatoes in half (or quarters if large) and trim fennel; slice fennel into wedges. Pat everything dry.

2. 2

   On a sheet pan, toss potatoes and fennel with olive oil, rosemary, salt, and black pepper until evenly coated.

3. 3

   Roast for 35 minutes, stirring once halfway through, until potatoes are tender and fennel is caramelized at the edges and browned in spots.

4. 4

   Taste and adjust seasoning, then serve hot.