Roasted Potatoes, Carrots, Fennel, and Onions

Cut unpeeled small potatoes in quarters or fingerling potatoes in half, slice trimmed  fennel bulbs lengthwise in wedges, slice carrots on the diagonal, and cut onions in wedges.

Toss with extra virgin olive oil, kosher salt and freshly ground black pepper on a large sheet pan.

Roast in a preheated 425 degree oven for 30-40 minutes until tender and caramelized, tossing once or twice during cooking.

A perfect side dish for chicken, veal, or fish.