Roast potatoes with fennel & tomatoes
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Roast potatoes with fennel & tomatoes
  Roast    Tomatoes    Vegetables    Side dish  
Last updated 6/12/2012 1:20:37 AM. Recipe ID 52434. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Roast potatoes with fennel & tomatoes
 Categories: Vegetables, Side dish
      Yield: 8 Servings
 
      2 lb Small potatoes, cut in half
      2 lb Plum tomatoes,cut in 1/4's
      1    Large fennel bulb, trimmed-
           And cut into thin wedges
      4 tb Olive oil
      1 tb Chopped fresh rosemary
      1 ts Salt
    1/2 ts Pepper
      2 tb Balsamic vinegar
      2    Cloves garlic, minced
    1/4 c  Shredded fresh basil
           Salt and pepper to taste
 
  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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 52434 (Apr 03, 2005)

[an error occurred while processing this directive]