Yukon Gold, Red Bliss, and Blue potatoes are combined with sliced fennel, carrots and garlic tossed in olive oil and slow roasted until tender and caramelized. People always ask me what the secret is and are surprised to hear it’s simply salt and pepper.
To watch the video of this wonderful fall recipe in action, click here.
Why Try? If you haven’t tried roasted fennel you will be pleasantly surprised. The sweet delicate flavor is more like a light onion taste than the raw fennel which is more like licorice.