Roasted Onions, Potatoes, Carrots and Fennel

6 Servings

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Roasted Onions, Potatoes, Carrots and Fennel Ingredients

1 tb Whole Cloves	2 Carrots
1 tb Fennel Seed	2 Potatoes
1 ts Salt	1 Fennel Bulbs
1 ts Peppercorns	Olive Oil
1 tb Herbs De Province	2 tb Water, To 3 T
2 Yellow Onions, Or White

Instructions for Roasted Onions, Potatoes, Carrots and Fennel

Preheat the oven to 350 deg F. Combine the cloves, fennel, salt, peppercorns and Herbs De Provance and grind to a near powder in a coffee mill reserved for spice grinding. Cut the onions lengthwise into quarters. Cut the carrots into 2" lengths, then cut the lengths in half. Cut the potatoes lengthwise into quarters, sixths or eights, depending on their size. Cut the fennel lengthwise into quarters or sixths, depending in its size. Place all the vegetables in a bowl and rub them with the herb and spice mixture. Let stand for 30 minutes. Lightly grease a baking sheet with olive oil or spray with nonstick cooking spray. Place the vegetables in a single layer on the baking sheet and bake for 45 minutes longer, or until the vegetables are tender. Serves 4 - 6. This smelled wonderful as it was cooking and tasted incredible!! Will definitely make it again. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 58.5, Fat 0.5g, Carb 13.1g, Fib 2g, Pro 1.7g, Sod 384mg, CFF 7.6%. Posted to Digest eat-lf.v097.n030 by Reggie Dwork on Jan 30, 1997.

Main Ingredient: OnionsCuisine: Uncategorized