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Oven roasted vegetables with fennel  Recipe

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This recipe for Oven roasted vegetables with fennel , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 small fennel bulbs
8 carrots
10 small potatoes
2 yellow onions
4 tbsp good olive oil
4 tbsp unsalted butter, melted.

Directions:
Directions:
Preheat oven to 425 degrees.Remove tops and cut the fennel bulbs in thick wedges, cutting through the core. Peel and cut carrots, thickly diagonally, about 2 inches. Toss the fennel, carrots, potatoes (red, white or red and Yukon Gold) washed and cut into quarters and thickly sliced onions with the olive oil, melted butter, salt and pepper you can do all this in the roasting pan you’re cooking the vegetables in. Cook for 30 minutes stir vegetables and continue cooking for another 30 minutes. Remove vegetables to a platter and sprinkle with salt and freshly ground pepper to taste. Serve warm

Personal Notes:
Personal Notes:
These are very good the whole family liked them.

 

 

 

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