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

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
55 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 7g; saturated fat 1g; carbohydrates 36g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 5g; vitamin a 584.5IU; vitamin c 43.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 49.8mcg; sodium 354mg; potassium 1090mg; calcium 67mg; iron 2mg.
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