Baked Fennel with Potatoes and Onion Recipe

Ingredients:

• 2 fennel bulbs, thinly sliced
• 4 medium-sized potatoes, peeled and sliced
• 1 large onion, sliced
• 3 cloves of garlic, minced
• 3 tablespoons of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the sliced fennel bulbs, potatoes, onion, and minced garlic.
3. Add olive oil, thyme, rosemary, salt, and black pepper. Use your hands to toss the vegetables until well coated with the mixture of oil and spices.
4. Spread the vegetables evenly in a large baking dish. Cover the dish with aluminum foil.
5. Bake in the oven for 45 minutes.
6. Remove the foil and bake for additional 10-15 minutes until the vegetables are golden and crispy.
7. Remove the baking dish from the oven and let it cool for a few minutes before serving.

Serving Suggestions:

This baked fennel with potatoes and onion dish is perfect for a warm and cozy dinner during the fall season. It is also great as a side dish for holiday dinners. Serve with roasted chicken, turkey, or beef for a complete meal.

Verdict:

This recipe combines the flavors of fennel, potatoes, and onion into a savory and aromatic dish that will make your taste buds dance. The addition of thyme and rosemary add depth to the flavors and aroma. Baking the vegetables brings out the natural sweetness of the fennel and onion and gives the potatoes a crispy texture. This baked fennel with potatoes and onion recipe is simple to make yet sophisticated in taste.