My Great Grandma's Roasted Vegetables, Potenzese Style

Course Side Dishes

Ingredients in this Recipe

1 fennel bulb, trimmed (slice off bottom and stalks and cut the bulb into 2 inch chunks
1 garlic bulbs, separated but not peeled
1/2 cup dried bread crumbs, such as Panko
1/4 cup Pecorino Romano cheese, grated
1/4 cup plus 3 tablespoons of extra virgin olive oil, plus a little more to grease the pan, divided
1/4 1/2 teaspoon crushed red pepper flakes, to taste (optional)
2 large red onions, each halved and cut into 2 inch chunks (each onion should yield about 6 8 pieces)
3 bell peppers (ideally different colors: red, yellow and orange), seeded and sliced into broad pieces (2 3 inches wide is good)
3 tablespoons fresh Italian herbs (I usually do a mix of basil, parsley, rosemary, and oregano) or 1 1/2 tablespoons dried herbs
4 carrots, each washed and peeled and cut into 2 inch chunks
8 small potatoes (I prefer Yukon Gold), each washed, peeled and cut into 2 inch chunks
8 small sweet potatoes, each washed and peeled and cut into 2 inch chunks
salt" itemprop="name">salt and pepper to taste (about 1/2 teaspoon salt" itemprop="name">salt and 1/4 teaspoon pepper)

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