Roasted Potatoes, Fennel and Lemon

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.

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.