Roasted Fennel & Potatoes

 

2 fennel bulbs, trimmed and cut into six wedges

12 red potatoes, cut in half

salt and pepper, to taste

2 T. extra-virgin olive oil

 

Preheat the oven to 425°F. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.