Ingredients Edit

Directions Edit

  1. Preheat oven to 425 °F.
  2. Trim tough outer leaves from fennel; remove and discard stalks.
  3. Cut fennel bulb into quarters lengthwise; discard core.
  4. Then cut bulb into 1-inch pieces (you should have 4 cups).
  5. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram.
  6. Season to taste with salt and pepper.
  7. Arrange mixture in a single layer on a jelly-roll pan.
  8. Roast until vegetables are tender, about 45 minutes, stirring once.
  9. Serve hot.

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