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Roast Potatoes With Fennel And Tomatoes

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CATEGORY CUISINE TAG YIELD
Vegetables Sami Side dish, Vegetables 8 Servings

INGREDIENTS

2 lb Small potatoes, cut in half
2 lb Plum tomatoes, cut in 1/4's
1 Large fennel bulb, trimmed-
And cut into thin wedges
4 T Olive oil
1 T Chopped fresh rosemary
1 t Salt
1/2 t Pepper
2 T Balsamic vinegar
2 Cloves garlic, minced
1/4 c Shredded fresh basil
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 <chartlin@total.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 301.1mg
Potassium: 559.7mg
Carbohydrates: 22.3g
Fiber: 3.7g
Sugar: 1.5g
Protein: 3g


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