Try this Roasted Onions, Potatoes, Carrots and Fennel (r T) recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 6 | ||
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Calories: 136 | ||
Calories from Fat: 45 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.1mg | 1 % | |
Potassium 611.4mg | 16 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 17.2g | ||
Protein 2.8g | 4 % | |
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. |
Calories per serving: 136
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