Market Mix (Roasted Potatoes, Fennel, Mushrooms & Peppers)
Recipe: #19976
July 06, 2015
Categories: Side Dishes, Christmas, Easter, Passover, Sunday Dinner, Thanksgiving, Oven Roast Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (263.6 g)
- Calories 199.5
- Total Fat - 9.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 39.9 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 6 g
- Sugars - 2 g
- Protein - 5.6 g
- Calcium - 72.3 mg
- Iron - 5.5 mg
- Vitamin C - 54.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°F.
Step 2
Combine all ingredients in a large shallow roasting pan.
Step 3
Toss well to coat all the vegetables.
Step 4
Roast for 30 minutes without stirring. Shake pan to loosen vegetables. Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.
Tips
No special items needed.
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