A simple vegetable dish livened up with spices and gorria pepper. Serve with fish or with roasted pork or veal.
Preheat the oven to 450°F.
Wash the fennel. Save a few green leaves to garnish.
Cut the fennel in six pieces. Chop the potatoes into quarters.
In a large bowl, place all of the ingredients except for the chicken broth/water. Mix well.
In a roasting pan, transfer the mixed ingredients and pour in the broth or the water.
Roast until the vegetables are soft and golden.
Garnish with fennel leaves. Serve.