Roasted Fennel

Ingredients

• 2 medium fennel bulbs
• 2 medium red potatoes, cubed (2 cups)
• 1 medium red bell pepper, cut into strips (1 cup)
• 1 small red onion, cut into 8 wedges
• 1 tbsp olive oil
• ½ tsp dried basil
• ½ tsp dried marjoram

Directions

1. Preheat oven to 425 °F.
2. Trim tough outer leaves from fennel; remove and discard stalks.
3. Cut fennel bulb into quarters lengthwise; discard core.
4. Then cut bulb into 1-inch pieces (you should have 4 cups).
5. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram.
6. Season to taste with salt and pepper.
7. Arrange mixture in a single layer on a jelly-roll pan.
8. Roast until vegetables are tender, about 45 minutes, stirring once.
9. Serve hot.