Roasted onions, potatoes, carrots and fennel from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • kbrooks on March 18, 2026

    Easy and delicious side dish. I eliminated the fennel bulb as we don't care for fennel bulbs. Fennel seeds are OK and I left them in. I also simplified this by tossing everything together with some extra virgin olive oil and roasting in a shallow baking dish. Didn't need to add the water. Served with corned beef.

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