Roasted Holiday Vegetables
tablespoon fennel seed
pounds Yukon Gold potatoes, unpeeled, cut into chunks or wedges
heads fennel, cored and cut in wedges the same thickness as the onion slices (optional: reserve tops for serving)
sprigs fresh rosemary
tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
- 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.
- 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