Recipe - Roasted Onions Potatoes Carrots And Fennel R T

1 tablespoon Whole Cloves
1 tablespoon Fennel Seed
1 teaspoon Salt
1 teaspoon Peppercorns
1 tablespoon Herbs De Province
2 Yellow Onions, Or White
2 Carrots
2 Potatoes
1 Fennel Bulbs
Olive Oil
2 tablespoon Water, To 3 T

Preheat the oven to 350 deg F.

Combine the cloves, fennel, salt, peppercorns and Herbs De Provance and
grind to a near powder in a coffee mill reserved for spice grinding.

Cut the onions lengthwise into quarters.

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

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

Cut the fennel lengthwise into quarters or sixths, depending in its size.

Place all the vegetables in a bowl and rub them with the herb and spice
mixture. Let stand for 30 minutes.

Lightly grease a baking sheet with olive oil or spray with nonstick cooking
spray. Place the vegetables in a single layer on the baking sheet and bake
for 45 minutes longer, or until the vegetables are tender.

Serves 4 6.

This smelled wonderful as it was cooking and tasted incredible!! Will
definitely make it again.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 58.5, Fat 0.5g, Carb 13.1g, Fib 2g, Pro 1.7g, Sod 384mg, CFF
7.6%.
Posted to Digest eatlf.v097.n030 by Reggie Dwork reggie@reggie.com on
Jan 30, 1997.