Roasted Fennel and Peppers

Roasted Fennel and Peppers


Yield: 6 servings.

  • 2 large fennel bulbs, halved and sliced into 1-inch pieces

  • 2 medium sweet red peppers, cut into 1-inch pieces

  • 1 medium onion, cut into 1-inch pieces

  • 3 garlic cloves, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon rubbed sage

  • Fresh sage leaves, thinly sliced, optional


1) Preheat oven to 425 degrees F.

2) Place fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.

3) Bake, uncovered, for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired.

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