Roasted Fennel and Potatoes

• 4 fennel bulbs
• 2 lbs new potatoes
• 3 tablespoons olive oil
• 2 tablespoons garlic salt
• 2 tablespoons italian seasoning
• 1 teaspoon black pepper

1. Wash and trim each fennel bulb.
2. Cut each into quarters or sixths, depending on size of bulb.
3. Wash potatoes and cut in halves or quarters, depending on size.
4. Place vegetables in large bowl.
5. Add oil and seasonings and toss well.
6. Lay in single layer on greased cookie sheet or roasting pan.
7. Bake at 400 degrees until fork tender, about 30-45 minutes.
8. The same seasonings can be used on any vegetables you would like to roast, like squash and sweet potatoes.
9. They are especially good on roasted asparagus.
10. We also use these seasonings on veggies that we bbq.

fennel bulbs, potatoes, olive oil, garlic salt, italian seasoning, black pepper

Taken from www.food.com/recipe/roasted-fennel-and-potatoes-433210 (may not work)