THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
OVEN ROASTED POTATOES AND FENNEL
Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Provided by Marisa
Categories Vegetarian
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
- Place the sliced potatoes and sliced fennel in a large bowl.
- Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
- Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
- Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
- Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
- Serve while still warm.
- NOTE
- Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
- Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
- Leaving the hard core attached will insure the wedges stay intact.
Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
OVEN-ROASTED FENNEL
Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.
Provided by France C
Categories Roasted Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
- Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
- Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.
Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g
ROASTED FENNEL AND POTATOES
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
- Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
- Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.
OVEN ROASTED SALMON WITH POTATOES, BEETS, AND FENNEL
Steps:
- Preheat the oven to 450 degrees F.
- Place potatoes in a plastic bag with 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto 1 side of a cookie sheet. Place beets in same bag, add 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto same cookie sheet as potatoes, but keep divided. Place fennel in same bag with remaining teaspoon of olive oil, salt and pepper. Toss and shake to coat. Place in a single layer on a cookie sheet. Cook all vegetables, turning once until golden and cooked through, about 20 to 25 minutes. Set aside.
- Place salmon, skin side down, in a non-stick pan with an oven-proof handle and season with salt and pepper. Place in oven and cook until fork tender and cooked through, about 15 to 17 minutes.
- Distribute orange slices among serving plates. Distribute potatoes, beets and fennel. Divide salmon into four pieces. Place one piece on each plate. Drizzle one tablespoon tapenade vinaigrette per plate over salmon and veggies.
- Whisk together all ingredients in a small non-reactive bowl. Taste and adjust seasonings.
- Place all ingredients in a food processor and pulse until finely chopped and combined. Taste and adjust seasonings with salt and pepper.
Nutrition Facts : Calories 454 calorie, Fat 22 grams, SaturatedFat 4 grams, Carbohydrate 37 grams, Fiber 10 grams, Protein 29 grams
ROASTED FENNEL AND POTATOES
Steps:
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
ROASTED POTATOES AND FENNEL
Make and share this Roasted Potatoes and Fennel recipe from Food.com.
Provided by Spud Nut
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
- Combine fennel, potato, and remaining ingredients in a bowl; toss well.
- Arrange fennel mixture in a single layer in a cast iron pan.
- Bake at 425º for 50 minutes or until vegetables are tender, stirring once.
Nutrition Facts : Calories 212.2, Fat 2.7, SaturatedFat 0.4, Sodium 127.2, Carbohydrate 42.9, Fiber 6.4, Sugar 2.8, Protein 5.4
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