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Roast potatoes with fennel and tomatoes
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| Artist: |
_ |
| Categories: |
Potatoes, Side-dishes, Tomatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Small potatoes, cut in half | | 2
| lbs | Plum tomatoes, cut in ?s | | 1
| | Large fennel bulb, trimmed- | | | And cut into thin wedges | | 4
| tbsp | Olive oil | | 1
| tbsp | Chopped fresh rosemary | | 1
| tsp | Salt | | 1/2
| tsp | Pepper | | 2
| tbsp | Balsamic vinegar | | 2
| | Cloves garlic, minced | | 1/4
| cup | Shredded fresh basil | | | Salt and pepper to taste |
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Procedures:
| 1 | Arrange potatoes, tomatoes and fennel in single layer on a baking sheet (or two) lined with parchment paper or brushed with olive oil. | | 2 | Drizzle with 2 tbsp. olive oil, rosemary, salt and pepper. | | 3 | Roast in preheated 400f ocwn 40 to 50 minutes, or until potatoes are browned and tender. | | 4 | Place vegetables in large bowl; drizzle with balsamic vinegar, garlic, remaining 2 tbsp. olive oil and basil. | | 5 | Add salt and pepper. | | 6 | Toss well. | | 7 | Serve warm or at room temperature. | | 8 | Makes 8 servings. |
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