Vegetables: Preheat the oven to 425F. Bring a small pot of water to a boil and add salt. Add the potatoes and when they come up to a boil cook for two minutes then remove with a slotted spoon or sieve. Add the brussel sprouts to the water and when the water returns to a boil, remove them as well and reserve. Heat the olive oil in a heavy, ovenproof sauté pan over medium-high heat until hot. Add the vegetables and sauté until light brown. Place pan in the oven and roast for 5 minutes , stir fennel spice in and roast for another 10 minutes or until they are deeply caramelized. Serve with a nice aged goat cheese like a Laura Chenal Crottin and a glass of Zinfandel. Fennel Spice: Put the fennel, coriander and peppercorns in a sauté pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool dry place. | 
