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Roasted Fennel and Potatoes

Preheat the roasting pan to give the vegetables a crisp, golden crust.

  • Servings: 4
Roasted Fennel and Potatoes

Source: Martha Stewart Living, December/January 1994/1995


  • 2 fennel bulbs, (about 4 ounces each), trimmed
  • 8 red potatoes, (about 1 pound), cut in half
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil


  1. Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.

  2. Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.

  3. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.

Reviews (1)

  • mdhill 21 Nov, 2007

    A vegetable which is often overlooked, has quite a different taste when raw. I often make this dish with a roasted chicken or capon, Lovely aromas while cooking

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