Fennel-Roasted Vegetables | California Olive Ranch

Name: Fennel-Roasted Vegetables | California Olive Ranch
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

Award-winning quality from California and beyond. With over 230 awards over the last 10 years, elevate your cooking with our extra virgin olive oils, vinegars, sauces, marinades, pestos, and sprays.

View full recipe on www.californiaoliveranch.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.

Share this recipe:

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