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Name: Roast Potatoes with Fennel and Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Salt; 2 lb Small potatoes, cut in half; 4 tb olive oil; 1/2 ts Pepper; 1/4 c Shredded fresh basil; 1 Large fennel bulb, trimmed-; 1 tb Chopped fresh rosemary; 2 tb Balsamic vinegar; 2 Garlic minced; And cut into thin wedges; salt and pepper to taste

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INGREDIENTS

1 ts Salt
2 lb Small potatoes, cut in half
4 tb olive oil
1/2 ts Pepper
1/4 c Shredded fresh basil
1 Large fennel bulb, trimmed-
1 tb Chopped fresh rosemary
2 tb Balsamic vinegar
2 Garlic ; minced
And cut into thin wedges
salt and pepper ; to taste

INSTRUCTIONS

Arrange potatoes, tomatoes and fennel in single layer on a baking sheet (or two) lined with parchment paper or brushed with olive oil. Drizzle with 2 tbsp. olive oil, rosemary, salt and pepper. Roast in preheated 400F ocwn 40 to 50 minutes, or until potatoes are browned and tender. Place vegetables in large bowl; drizzle with balsamic vinegar, garlic, remaining 2 tbsp. olive oil and basil. Add salt and pepper. Toss well. Serve warm or at room temperature. Makes 8 servings. Source: The Toronto Star Oct. 9/96 ch. Posted to MM-Recipes Digest V3 #277 Date: Wed, 09 Oct 1996 22:22:03 -0400 From: Cindy J Hartlin

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 8 Servings

Calories: 20
Calories from Fat: 16 (80%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 20.4mg		1 %
Potassium 17.6mg		0 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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