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Roasted Holiday Vegetables

Makes: 8 to 10 servings
Prep 25 mins Cook 3 mins Roast 400°F 35 mins to 45 mins
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  sprigs  fresh rosemary
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 156,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 103,
  • Potassium (mg) 800,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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