Oven-Roasted Fennel with Potatoes and Onions Recipe
Category: Side Dishes
Servings: 4
This flavorful dish brings out the best in fennel, potatoes, and onions, making it the perfect side to accompany any main course. The combination of tender roasted vegetables, aromatic herbs, and a crispy breadcrumb topping is sure to please any palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel bulbs | 860g |
| Potatoes | 350g |
| Red onion | 1 |
| Breadcrumbs | 50g |
| Sage | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 30g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 200mg |
Instructions
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Prepare the Vegetables: Begin by cleaning the fennel bulbs. Cut them in half and remove the tough, central core. Slice the fennel into thin strips. Peel the potatoes and slice them into thin rounds, about 3mm thick. Next, peel and slice the red onion lengthwise into thin wedges.
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Toss with Oil and Seasonings: Place the sliced fennel, potatoes, and onions into a large bowl. Drizzle with extra virgin olive oil and toss everything together, ensuring the vegetables are well-coated. Add salt and freshly ground black pepper to taste, then transfer the mixture to a baking dish.
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Roast the Vegetables: Preheat the oven to 180°C (350°F) in static mode. Spread the seasoned vegetable mixture evenly in the baking dish. Roast in the oven for 20 to 25 minutes, or until the vegetables begin to soften and develop a golden color on the edges.
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Prepare the Breadcrumb Topping: While the vegetables are roasting, prepare the breadcrumb mixture. In a small bowl, combine the breadcrumbs with finely chopped fennel fronds (the feathery greens of the fennel), a pinch of salt, and freshly ground black pepper. Mix well.
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Add the Breadcrumbs: After the initial roasting time, remove the vegetables from the oven and use a spatula to gently turn them. Evenly sprinkle the breadcrumb mixture over the vegetables. Return the dish to the oven, switching to the grill (broil) setting. Continue to cook for an additional 5 minutes or until the breadcrumbs are golden brown and crispy.
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Serve and Enjoy: Once the fennel, potatoes, and onions are perfectly roasted and topped with crispy breadcrumbs, remove from the oven. Serve immediately and enjoy this flavorful, hearty side dish.
This dish is a wonderful addition to your meal, offering a satisfying balance of sweet, savory, and herby flavors. The fennel provides a mild aniseed taste that pairs beautifully with the creamy potatoes and the caramelized onions. The crisp breadcrumb topping adds just the right amount of texture to complete the dish. Enjoy your oven-roasted fennel with potatoes and onions as the perfect accompaniment to any main course.
