Roasted Onions, Potatoes, Carrots And Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Eat-lf mail, Fatfree, Side dishes, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | T | Whole Cloves |
| 1 | T | Fennel Seed |
| 1 | t | Salt |
| 1 | t | Peppercorns |
| 1 | T | Herbs De Province |
| 2 | Yellow Onions, Or White | |
| 2 | Carrots | |
| 2 | Potatoes | |
| 1 | Fennel Bulbs | |
| Olive Oil | ||
| 2 | T | Water, To 3 T |
INSTRUCTIONS
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 <reggie@reggie.com> 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 <reggie@reggie.com> on Jan 30, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 0mg
Sodium: 413.7mg
Potassium: 377.8mg
Carbohydrates: 14.7g
Fiber: 3g
Sugar: 1.8g
Protein: 1.7g