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    You are in: Home / Recipes / Roasted Potatoes, Carrots, and Fennel Recipe
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    Roasted Potatoes, Carrots, and Fennel

    Roasted Potatoes, Carrots, and Fennel. Photo by *Parsley*

    1/1 Photo of Roasted Potatoes, Carrots, and Fennel

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    *Parsley*'s Note:

    An easy roasted vegetable dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 425.
    2. 2
      In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
    3. 3
      Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

    Ratings & Reviews:

    • 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!

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    • 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

    Read All Reviews (4)


    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

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