Recipe: Oven-Roasted Fennel, Rainbow of Mini Peppers, and Potatoes

the appetizer:

Small Parties by Marguerite Henderson, features full menus, like Breakfast at the Cabin for Six with a recipe for Herbed Egg Strudel and Autumn Harvest Feast for Eight with a recipe for Roast Prime Rib of Pork with Cherry Bourbon Sauce.

Cookbook

Oven-Roasted Fennel,
Rainbow of Mini Peppers, and Potatoes

Serves 8

This perfect accompaniment to pork features the autumnal colors of the peppers with fresh fennel and dried fennel seed to marry with the pork.

1 bulb fresh fennel, thinly sliced,
fronds removed and reserved
1 pound rainbow mini peppers (if not available,
cut 1 red, 1 yellow, and 1 orange bell pepper
into 1-inch-wide strips)
3 pounds new red potatoes, cut into quarters
1 large red onion, thinly sliced
1/4 cup extra-virgin olive oil
4 cloves garlic, slivered
1 teaspoon fennel seed
2 teaspoons kosher salt
1 teaspoon ground black pepper

Combine all ingredients in a medium-sized bowl and toss to coat evenly with oil. Place in a single layer on a baking sheet. This can be prepared ahead up to this point.

Bake in a 375° F oven for 20 to 25 minutes, until potatoes are tender and peppers are cooked through. Serve with chopped fresh fennel fronds on top as garnish.