Roasted Potatoes Carrots And Fennel Recipes

ROASTED POTATOES, CARROTS, AND FENNEL

Steps:

• Preheat oven to 425.
• In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
• Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

ROASTED FENNEL AND CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
• Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
• Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.