ROASTED POTATOES, CARROTS, AND FENNEL

Roasted Potatoes, Carrots, and Fennel image

Provided by Parsley

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4-1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5