Roasted Holiday Vegetables

Roasted Holiday Vegetables Enlarge Image
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3 users rated this recipe an average rating of 4.5
Makes:
8 servings
Prep:
25 mins
Cook:
3 mins
Roast:
35 mins to 45 mins 400°F
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Roasted Holiday Vegetables

Ingredients
1
tablespoon fennel seed
2
pounds Yukon Gold potatoes, unpeeled, cut into chunks or wedges
1
large yellow onion, cut in half and sliced thick
2
heads fennel, cored and cut in wedges the same thickness as the onion slices (optional: reserve tops for serving)
2
2
tablespoons extra virgin olive oil
 
Kosher salt and freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F. Toast the fennel seeds in a skillet over medium heat for 3 to 5 minutes, shaking the pan often to prevent seeds from burning. (Toasting releases natural oils in the seeds.) Place potatoes, onion, and fennel wedges in a large bowl. Add the toasted fennel seed, rosemary springs, olive oil, and a few pinches of salt and pepper; toss.
  2. Transfer the vegetable mixture to 1 large or 2 small parchment-lined rimmed baking sheets. Roast 35 to 45 minutes or until vegetables are crispy on the outside and tender on the inside when pierced with a fork. Remove from the oven, toss with the chopped fennel tops, and serve warm. Makes 8 to 10 servings.

Nutrition Facts

(Roasted Holiday Vegetables)
    Per serving:
  • 156 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 103 mg sodium,
  • 29 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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