Roasted Fennel

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Trim the fennel bulbs by removing the stalks and any browning on the outer layers, then cut each bulb lengthwise into quarters, keeping the root end intact to hold the pieces together.

Place the fennel quarters, cubed red potatoes, bell pepper strips, and red onion wedges on the prepared baking sheet.

Drizzle the olive oil over all the vegetables and sprinkle with dried basil and dried marjoram, tossing gently to coat evenly.

Arrange the vegetables in a single layer on the baking sheet, spreading them out to allow even roasting.

Roast in the preheated oven for 30-35 minutes, stirring the vegetables halfway through cooking, until the fennel and potatoes are tender and golden brown at the edges.

Remove from the oven and serve warm, adjusting seasoning to taste if needed.