Step 1

Heat the oven to 425℉.

Step 2

To prep the fennel, cut off the stalks, reserving some of the tender green fronds for garnish, then trim the root end off the bottom. Cut the bulb in half lengthwise then cut each half into ½-inch thick wedges.

Step 3

Add the sliced fennel, potatoes, and onion to a large bowl. Drizzle the vegetables with the oil and toss to coat.

Step 4

Sprinkle the salt, garlic powder, and pepper over the vegetables and stir to coat evenly in the seasoning.

Step 5

Spread the vegetables onto a rimmed baking sheet, placing the potatoes cut side down. (This helps them brown better.)I don't line my baking pan because I have found the veggie having contact with the hot metal of the pan gives them the best roasty outside + flavor, but if easy clean up with your priority, feel free to line your baking sheet with the parchment paper.

Step 6

Roast the vegetables until well browned and tender, 35-40 minutes, tossing halfway through the cook time.

Step 7

Transfer the roasted vegetables to a serving platter or plates and garnish with the green fennel tops, if you’d like.

Step 8

Store leftovers in an air-tight container in your fridge for up to 4 days.