Roast Potatoes With Fennel & Tomatoes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Small potatoes, cut in half
2 lbs: Plum tomatoes, cut in 1/4s
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,
Directions:
Arrange potatoes, tomatoes and fennel in single layer on a baking
sheet (or two) lined with parchment paper or brushed with olive oil.
Drizzle with 2 tbsp. olive oil, rosemary, salt and pepper. Roast in
preheated 400F ocwn 40 to 50 minutes, or until potatoes are browned
and tender. Place vegetables in large bowl; drizzle with balsamic
vinegar, garlic, remaining 2 tbsp. olive oil and basil. Add salt and
pepper. Toss well. Serve warm or at room temperature. Makes 8
servings. Source: The Toronto Star Oct. 9/96 ch.
Source from luhu.jp
sheet (or two) lined with parchment paper or brushed with olive oil.
Drizzle with 2 tbsp. olive oil, rosemary, salt and pepper. Roast in
preheated 400F ocwn 40 to 50 minutes, or until potatoes are browned
and tender. Place vegetables in large bowl; drizzle with balsamic
vinegar, garlic, remaining 2 tbsp. olive oil and basil. Add salt and
pepper. Toss well. Serve warm or at room temperature. Makes 8
servings. Source: The Toronto Star Oct. 9/96 ch.
Source from luhu.jp