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Roasted Holiday Vegetables

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 3 mins
  • Roast: 35 mins to 45 mins 400°F

Roasted Holiday Vegetables



  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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