Marketmixroastedpotatoesfennelmushroomsandpeppers Recipes

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

Provided by Chocolatl

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

Steps:

Preheat oven to 450°F.
Combine all ingredients in a large shallow roasting pan.
Toss well to coat all the vegetables.
Roast for 30 minutes without stirring.
Shake pan to loosen vegetables.
Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

ROASTED POTATOES AND FENNEL

Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

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