Roasted Potatoes And Fennel - cooking recipe

Ingredients

2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell pepper, strips (optional)
1 small red onion (cut into 8 wedges)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper (optional)

Preparation

Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
Combine fennel, potato, and remaining ingredients in a bowl; toss well.
Arrange fennel mixture in a single layer in a cast iron pan.
Bake at 425\u00b0 for 50 minutes or until vegetables are tender, stirring once.