Baked fennel, potatoes, and onions are a delicious vegetable side dish, easy to make and very tasty.
Egg-free and lactose-free, with simple ingredients and lots of flavor for a perfect side dish to accompany any main course, whether it’s meat, fish, egg-based, or cheese-based.
Read how to make baked fennel, potatoes, and onions with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 lbs fennel
- 3/4 lbs potatoes
- 1 red onion (long)
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Preparation of Baked Fennel, Potatoes, and Onions
Clean the fennel, wash them, and cut them into thin slices, removing the central core.
Peel the potatoes and also cut them into thin slices using a mandoline.
Finally, clean the red onion and cut it into slices along the longer side.Gather everything in a bowl, season with extra virgin olive oil, salt, and pepper, and mix thoroughly.
Line a baking sheet with parchment paper and pour the prepared vegetables into it, leveling them.
Bake in a preheated static oven at 356°F for twenty minutes.Remove the baking sheet from the oven without turning it off, turn the vegetables over, and then sprinkle them with a bit of breadcrumbs, salt, and pepper.
Switch the oven to grill mode and place the baking sheet back inside for another five minutes, or until the desired level of browning is reached.
Remove from the oven and serve your baked fennel, potatoes, and onions hot.
Notes
Visit also the collection of recipes Fennel 5 Easy and Irresistible Sides with rich, tasty, and easy-to-make ideas: you can find it by clicking HERE.
If you want to stay updated on all my recipes, never miss one again, follow me also on my Facebook page that you can find by clicking HERE.
