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Roasted Spring Vegetables

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Source: Cooking.com

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Active Time:  10 Minutes
Total Time:  35 Minutes
Yield:  Serves 8

RECIPE INGREDIENTS

2 pounds small red skinned-potatoes (about 1 1/2 to 2 inches in diameter), quartered

4 large fennel bulbs, cut into 1/2-inch-thick wedges, cored, fronds reserved for garnish

2 pounds carrots, peeled, cut diagonally into 3/4-inch-thick slices

3/4 cup olive oil

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons chopped fresh Italian parsley

Roasted Spring Vegetables Recipe at Cooking.com

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DIRECTIONS

Position racks at lower and middle positions in oven and preheat to 450 degrees F.

Line two large rimmed baking sheets with foil. Divide potatoes, fennel and carrots between prepared baking sheets. Drizzle oil over vegetables. Season with salt and pepper. Toss vegetables to coat well.

Roast until vegetables are tender and browned around edges, stirring every 10 minutes and reversing baking sheets after first 15 minutes, about 25 minutes total. Season vegetables to taste with more salt and pepper.

DO-AHEAD TIP:
Vegetables can be roasted 4 hours ahead. Keep at room temperature. Rewarm in preheated 350 degrees F oven.

Transfer vegetables to platter or bowl. Sprinkle with parsley. Garnish platter with reserved fennel fronds, if desired, and serve.

Recipe created exclusively for Cooking.com by Betty Rosbottom.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 8

Calories:

370

Sodium:

852mg

Fiber:

10g

Carbohydrates, Total:

44g

Protein:

% Cal. from Fat:

51%

Fat. Total:

21g

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