Roast Potatoes With Fennel And Tomatoes Recipe
Servings: 8
Ingredients
- 2 lb Small potatoes, cut in half
- 2 lb Plum tomatoes,cut in 1/4's
- 1 lrg fennel bulb, trimmed-
- Â Â And cut into thin wedges
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced fresh rosemary
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp. Balsamic vinegar
- 2 x Cloves garlic, chopped
- 1/4 c. Shredded fresh basil
- Â Â Salt and pepper to taste
Directions
- Arrange potatoes, tomatoes and fennel in single layer on a baking sheet (or possibly two) lined with parchment paper or possibly brushed with extra virgin olive oil. Drizzle with 2 tbsp. extra virgin olive oil, rosemary, salt and pepper. Roast in preheated 400F ocwn 40 to 50 min, or possibly till potatoes are browned and tender. Place vegetables in large bowl; drizzle with balsamic vinegar, garlic, remaining 2 tbsp.
- extra virgin olive oil and basil. Add in salt and pepper. Toss well. Serve hot or possibly at room temperature.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 63 | 40% |
| Total Fat 7.15g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 313mg | 13% |
| Potassium 704mg | 20% |
| Total Carbs 21.7g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.98g | 3% |
| Protein 3.0g | 5% |
