Roasting lemon mellows it out without losing its brightness. All the while, it adds a lemony taste to the potatoes, fennel and sweet shallots.

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Ingredients

Directions

  • Preheat the oven to 450°F. Halve or quarter the potatoes lengthwise. Trim ends from fennel bulb and cut into 8 wedges. Peel and cut shallots into wedges. Quarter the lemon.

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  • In a 15x10-inch baking pan, combine potatoes, fennel, shallots and lemon. Drizzle with the olive oil. Sprinkle with the salt and pepper. Toss together, then spread evenly.

  • Roast, uncovered, until tender and browned, stirring twice, about 40 minutes.

Nutrition Facts

210 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 354 mg sodium. 1090 mg potassium; 36 g carbohydrates; 6 g fiber; 6 g sugar; 5 g protein; 0 g trans fatty acid; 584 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 50 mcg folate; 0 mcg vitamin b12; 67 mg calcium; 2 mg iron;

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