Roasted Onions, Potatoes, Carrots and Fennel

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Roasted Onions, Potatoes, Carrots and Fennel

 

1 tbsp. whole cloves

3 to 4 carrots

1 tbsp. fennel seed

2 to 3 potatoes

1 tsp. salt

1 to 2 fennel bulbs

1 tsp. peppercorns

1 tbsp. olive oil

1 tbsp. Herbs de Provence

2 to 3 tbsps. water

2 onions (yellow or white)

 

Preheat oven to 350 degrees.

Combine cloves, fennel seed, salt, peppercorns and Herbs de Provence and grind

to near powder in a coffee or spice mill, or grind with a mortar and pestle.

Cut the onions lengthwise into quarters.

Cut the carrots into 2 " lengths, then cut lengths in half.

Cut the potatoes lengthwise into quarters, sixths or eighths, depending on size.

Cut the fennel lengthwise into quarters or sixths.

Place all vegetables into a bowl and rub them with the herb and spice mixture.

Let stand for 30 min.

Lightly grease baking sheet with olive oil.

Place in single layer on sheet and bake for 40 to 50 minutes or until tender.

Makes 4 to 6 servings.