Roasted Fennel and Potatoes

Roasted Fennel and Potatoes

1 Large Fennel Bulb, trimmed                           MOOC Garlic Medley Sea Salt
1 lb. waxy potatoes, sliced 1/4” thick                Fresh ground black pepper
1 1/2 TBSP MOOC Garlic Olive Oil                   1 1/2 TBSP MOOC Extra Virgin Olive Oil
 
Preheat oven to 425.
Cut the fennel through the core into 1/2” thick wedges (leaving the core attached helps slices keep their shape).
Brush 1 1/2 TBSP MOOC Extra Virgin Olive Oil on a 17”x12”x1” baking sheet, place fennel and potato slices in a single layer. Brush with 1 1/2 TBSP MOOC Garlic Olive Oil.
Sprinkle with MOOC Garlic Medley Sea Salt and pepper to taste.
Roast vegetable for 20 minutes, or until brown. Flip and sprinkle again with salt and pepper. Bake 10 minutes more until tender and browned.
Serve hot or at room temperature.
Serves 4