Fennel Roasted Vegetables

Name: Fennel Roasted Vegetables
Ingredients: 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices; 1/2 lb red onions, each halved and cut into 6 or 8 wedges through the root end; 1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core; 2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices; 1/2 cup extra-virgin olive oil, divided; 1 – 2 tbsp fennel greens chopped; 6 to 8 cloves garlic; Sea salt, preferably gray salt

mymnfarmer.com

Fennel Roasted Vegetables - 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices - 1/2 lb red onions, each halved and cut into 6 or 8

View full recipe on mymnfarmer.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 mymnfarmer.com.

Share this recipe:

Cooking tools:

Skillet
Oven
Stove
Mixing bowl
Chef's knife
Cutting board
Peeler
Tongs
Measuring cup
Measuring spoon
Spatula

Ingredients

2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
1/2 lb red onions, each halved and cut into 6 or 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
1/2 cup extra-virgin olive oil, divided
1 – 2 tbsp fennel greens chopped
6 to 8 cloves garlic
Sea salt, preferably gray salt