Market Mix

From: How To Read A French Fry

2 pounds baby red potatoes, halved (don't use baking potatoes, as they tend to fall apart)
1 bulb fennel, trimmed and cut into thick wedges
1/2 pound brown mushrooms, such as cremini or portobello, cleaned and quartered or cut into smaller wedges if large
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 C olive oil
salt and fresh ground black pepper

Preheat the oven to 450 degrees.

Combine the potatoes, fennel, mushrooms, garlic and red pepper in a large shallow roasting pan. Pour the oil over and season to taste with salt and pepper. Toss well to coat all the vegetables.

Roast for 30 minutes without stirring.

Shake the vegetables to loosen them from the bottom of the pan and roast another 20 minutes or so, stirring once or twice during the last 10 minutes. The potatoes should be brown and crusty.

Serve hot.