Fennel-Roasted Vegetables

Name: Fennel-Roasted Vegetables
Ingredients: 3/4 pound Yukon Gold potatoes, unpeeled, cut into 1-inch cubes; 2 large carrots, peeled and cut on the diagonal into 1/2-inch-thick slices; 5 tablespoons California Olive Ranch extra virgin olive oil; 1/2 pound red onions, each halved and cut into 6 to 8 wedges through the root end; 1 fennel bulb, halved lengthwise and cut into 1/2-inch-wide wedges through the core; 3/4 pound asparagus, tough ends trimmed, cut on the diagonal into 1 1/2-inch lengths; 2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch-thick slices; 1 tablespoon fennel seed, crushed in a mortar or spice grinder; Sea salt, preferably gray salt

www.californiaoliveranch.com

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Ingredients

3/4 pound Yukon Gold potatoes, unpeeled, cut into 1-inch cubes
2 large carrots, peeled and cut on the diagonal into 1/2-inch-thick slices
5 tablespoons California Olive Ranch extra virgin olive oil
1/2 pound red onions, each halved and cut into 6 to 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch-wide wedges through the core
3/4 pound asparagus, tough ends trimmed, cut on the diagonal into 1 1/2-inch lengths
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch-thick slices
1 tablespoon fennel seed, crushed in a mortar or spice grinder
Sea salt, preferably gray salt