Roasted Fennel and Potatoes Roasted Fennel and Potatoes

Roasted Fennel and Potatoes IMAGE Image by: Roasted Fennel and Potatoes IMAGE Author: Canadian Living

Roasting intensifies the licorice flavour of fennel, and blanching it first prevents it from discolouring, which is important if you make and store the dish ahead.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002



Trim stalks and fronds off fennel. Leaving root end intact, cut each bulb into 6 wedges. Cut each potato into 6 wedges.

In pot of boiling salted water, blanch fennel for 1 minute. Remove with slotted spoon. Add potatoes and blanch for 8 minutes. Drain and let cool.

Arrange fennel and potato, alternating, in 12- x 8-inch (30 x 20 cm) roasting pan. Drizzle with oil; sprinkle with chopped dill, salt and pepper.

Roast in 375 F (190 C) oven until potatoes are tender and golden, about 40 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 15 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 914 mg
  • Protein 5 g
  • Calories 254.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g


  • Iron 9.0
  • Folate 21.0
  • Calcium 9.0
  • Vitamin C 53.0
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Roasted Fennel and Potatoes