Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Potatoes, Carrots, and Fennel Recipe
    Lost? Site Map

    Roasted Potatoes, Carrots, and Fennel

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on January 24, 2010

      Easy & great! I added a bit of dried dill. I never have roasted fennel before & now I have a new favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2009

      Saw this recipe in the Fennel thread (7-09) and I had some fennel I wanted to use. I'm not a big fan of the licorice flavor. I tried this without the carrots and it was pretty good! So I'll have a recipe to use when I get fennel in my CSA box.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2008

      This is a great side dish. I love fennel. Even people who don't like it raw might like it roasted, it gets so mellow. I skipped the butter in this, and only used a light sprinkle of salt. Thanks, Parsley!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2007

      I just love roasted vegetables and always looking for one that will result that will result in the perfect mix of veggies all done at the same time. I halved this recipe and used 1/2 tablespoon of oil along with 1 tablespoon of light butter. What I loved about the dish was that the delicate flavors of the veggies were the focus, no heavy herbs and seasonings, just beautifully cooked and caramelized vegetables. My pan cooked for 40 to 42 minutes at which point both the potatoes and fennel were perfect. Did not follow directions carefully and my inch thick carrot pieces were just a wee bit underdone. My fault here. The servings here were quite generous, not a problem as the leftovers will make a great lunch tomorrow. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Roasted Potatoes, Carrots, and Fennel

    Serving Size: 1 (259 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.1
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 4.2 g
    Cholesterol 15.2 mg
    Sodium 233.7 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 9.0 g
    Sugars 4.4 g
    Protein 6.4 g

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes