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  Roasted Potato and Onion Medley



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1-2 fennel bulbs, chopped into 1/2 inch pieces
2-3 leeks, quartered lengthwise and chopped into 1/2 inch pieces
1-2 onions, chopped into 1/4 inch pieces
2 shallots, quartered lengthwise and chopped into 1/4 inch pieces
3 Tablespoons olive oil, divided
1 pound waxy red potatoes, chopped into 1/4 inch pieces
Salt and freshly ground black pepper

Preheat oven to 450 degrees.
Combine chopped fennel, leeks, onions and shallots with 1 Tablespoon olive oil.
Spread veggies into one layer on a cookie sheet and bake 20 minutes, shaking or stirring occasionally.
Add potatoes and remaining 2 Tablespoons oil to cooking veggies.
Stir well, spread into one layer and return to oven. Reduce oven temperature to 400 degrees.
After 40 minutes, remove pan from oven and stir in salt and pepper.
Return to oven for 10-20 minutes or until potatoes begin to brown.
Serve half the Medley as desired.
Cover and refrigerate half to make Broccoli Breakfast Bake.

Excellent with baked fish. Try drizzling both with Lemon Oregano Dressing.

Copyright © 2019 Stefanie Samara Hamblen