Receta Roasted Potatoes With Fennel And Onions

by Dani Spies

Roasted Potatoes With Fennel And Onions November 8, 2013 4 Comments » Roasted Potatoes With Fennel And Onions – Clean & Delicious® My first taste of fennel went something like this: [Dad standing in front of fridge with a piece of raw fennel in hand - holding it up to give me a bite] Dad: “Here – take a bite.” 10 year old me: “No thanks.” Dad: “You’ll like it.” 10 year old me: [looking hesitantly] Dad: “It’s tastes like black licorice.” Now to some, thinking of fennel as celery that tastes like black licorice may be enough to ensure that you’ll never take a bite, but for me it was the exact opposite. You see, I remember when I was a little girl how much my Dad loved black licorice  (still does).  It was an acquired taste that neither my Mom or sister cared for.  I, on the other hand, loved the taste. And I loved that I loved it because it gave me something that I got to do with my Dad, just the two of us.  To this day, I can’t pass up a bag of black licorice at the store without buying some for him (and me)… it’s just one of those things. So when my Dad told me the flavor of fennel resembled black licorice I was sold. Now if you are hesitating about fennel, roasting it is a great place to start because it tones down the flavor a bit and gets really sweet and delicious.  Paired with onions and potatoes you’ve got yourself a warm, comforting side dish that would pair well with just about any type of chicken, fish, or meat.  This dish would also make great addition to your Thanksgiving table. So tell me… have you tried fennel yet?  Do you love it? Hate it? I wanna to hear all about your relationship with this yummy veggie down in the comments below! Print this recipe Save to recipe box Roasted Potatoes With Fennel And Onions Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 1 lb. baby potatoes, quartered 2 Fennel bulbs, trimmed and sliced 1 onion, sliced 6 cloves garlic, sliced 1 tbsp. extra virgin olive oil Salt and pepper to taste Directions: Pre heat oven to 425 Toss potatoes, fennel, onion, and garlic with olive oil and salt and pepper on a rimmed baking sheet. Roast for 30 minutes, tossing halfway through, or until your veggies are golden brown.  Enjoy! Serves 4-6. Nutritional Analysis Nutrients per 1/4th of recipe: Calories: 187; Total Fat: 3.6g; Carbohydrate: 36g; Fiber: 6.9g Sugars: 2.8g; Protein: 5.4g Dairy Free, Fall, Gluten Free, Paleo Friendly, Recipes, Vegan, Vegetarian, Winter 4 Comments »