1-2 fennel bulbs
2-3 garlic sprouts, sliced into 3 inch lengths
1-2 Yukon gold potatoes, cut into bite-size pieces
2 red onions, cut into 1/3 inch rings
Extra virgin olive oil
Sea salt and ground black pepper (optional)
Preheat the oven to 350 degrees Farenheit.
Cut fennel bulbs and garlic sprouts into quarters. Place fennel bulbs, garlic sprouts, and
Drizzle olive oil and lemon juice over vegetables. Be generous! Use your hands to gently move vegetables around to ensure even coating of olive oil between vegetables and roasting tin.
Cook in oven for 30-45 minutes or until vegetables are tender. Spread red onion slices evenly over roasting vegetables about 15 minutes before they are ready to eat.
Season with sea salt and pepper, if desired.