Roasted Fennel and Leeks with Potatoes

When roasted, a fennel bulb develops a unique sweet flavor that complements the leeks. This a great side dish for 4, or can be a light dinner for 3.


  • 1 fennel bulb with fronds and stalks removed
  • 3 leeks
  • 6-7 small and medium red potatoes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon thyme
  • 1/4 cup of diced red onion
  • 1 cup of veggie broth
  • 1 tablespoon Olive Oil
  • 1 tablespoon Vegan Margarine


  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and puncture skin with fork.  Pat dry.
  3. Arrange in shallow roasting pan (if the potatoes are big enough you can put directly on the oven rack instead).
  4. Put aside until oven is preheated.  You will want to put the potatoes in the oven about 5-10 minutes prior to the leeks and fennel.
  5. Cut fennel bulb into 8 sections (trimming the end).
  6. Cut off ends and green tops of leeks.  Cut leeks into 1 1/2 inch pieces, stand the leek piece on its end and cut once lengthwise. The leek will fall into pieces, this is what you want.
  7. In a second 8×10 inch pan pour in olive oil, garlic powder and salt.
  8. Arrange fennel segments and leeks pieces in pan, and stir so that pieces are covered with the oil mixture.
  9. Top with the diced red onions.
  10. Place in oven for 20 minutes.
  11. At the 20 minute mark, turn the potatoes.
  12. Stir the fennel and leeks and add the veggie broth to the pan so that the liquid covers the bottom of the pan but that the leeks are not completely covered.
  13. Return to oven for another 20 minutes, stirring once about halfway through.
  14. The potatoes are done when they are fork tender, remove from oven and split lengthwise and spread butter.
  15. Test that the fennel is tender and then remove and serve on top of potatoes.

Serves 3-4 

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