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Roasted Onions, Potatoes, Carrots And Fennel

Roasted Onions, Potatoes, Carrots And Fennel is a potatoes vegan vegetables vegetarian recipe made with Whole, Fennel Seed, Salt, Peppercorns, and Yellow Onions. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 2
• 2
• 2
• 1
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 350 deg F.

2. 2

   Combine the cloves, fennel, salt, peppercorns and Herbs De Provence and grind to a near powder in a coffee mill reserved for spice grinding.

3. 3

   Cut the onions lengthwise into quarters.

4. 4

   Cut the carrots into 2" lengths, then cut the lengths in half.

5. 5

   Cut the potatoes lengthwise into quarters, sixths or eights, depending on their size.

6. 6

   Cut the fennel lengthwise into quarters or sixths, depending in its size.

7. 7

   Place all the vegetables in a bowl and rub them with the herb and spice mixture. Let stand for 30 minutes.

8. 8

   Place the vegetables in a single layer on the baking sheet and bake for 45 minutes longer, or until the vegetables are tender.

9. 9

   NOTES: Cal 58.5

10. 10

    Fat 0.5g

11. 11

    Carb 13.1g

12. 12

    Fib 2g

13. 13

    Pro 1.7g

14. 14

    Sod 384mg

15. 15

    CFF 7.6%