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Roasted Fennel, New Potatoes and Green Beans<br><br>
Category: Side Dishes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
2 fennel bulbs<br><br>
1 1/2 pounds new potatoes, thinly sliced (about 12)<br><br>
1/2 cup olive oil<br><br>
1 teaspoon coarse-grain sea salt, grey salt (or regular salt if that's what you have)<br><br>
1 1/2 pounds small green beans, trimmed<br><br>
1/2 teaspoon freshly ground pepper<br><br><br><br><br><br>
Trim bases from fennel bulbs; cut bulbs into quarters.<br><br>
Toss together fennel, potato, and oil in a shallow baking pan; (like a jelly-roll pan).<br><br>
Sprinkle with salt.<br><br>
Bake at 425*F (220*C) for 30 minutes. Add green beans, and toss gently. Bake 10 to 15 more minutes or until vegetables are lightly browned. Sprinkle with pepper, and serve hot or at room temperature.<br><br><br><br>
Makes 8 servings.<br><br><br><br><br><br>
Additional comments:<br><br>
This is a great recipe to showcase any "fancy" salt you might favor. I happen to love coarse sea salt, so I alwys use it in this recipe. Someone on VB was talking about Sea Salt the other day and it inspired me to post this...
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