Fennel Roasted Vegetables Recipe

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Ingredients:

Serving

1 cup fennel seed
3 tbsp coriander seeds
2 tbsp white peppercorns
3 tbsp kosher salt
3/4 lb yukon gold potato, unpeeled and cut into 1 inch cubes
2 large carrots, peeled and cut on the diagonal into 1/2 inch thick slices
5 tbsp extra virgin olive oil
1/2 lb red onion, each halved and cut into 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2 inch wide wedges through the core
3/4 lb asparagus , tough ends trimmed and cut on the diagonal into 1 1/2 inch lengths
2 zucchini, ends trimmed and halved lengthwise and cut on the diagonal into 1/2 inch thick slices
1 1/2 tbsp fennel , spice rub
sea salt

Directions:

Make the Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Roast Vegetables: Preheat the oven to 425 degrees F.
Put the potatoes in a large pot of cold, well-salted water.Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until the potatoes are almost tender, about 7 minutes. Add the carrots and simmer for about 1 minute longer. Drain.
Heat a very large oven proof skillet over high heat. Add 4tablespoons of the olive oil. When the oil is hot, add the potatoes and carrots. Cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10minutes. Reduce the heat if needed to keep them from burning.
Add the fennel bulb, asparagus, zucchini, Fennel Spice and salt to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	214.88 Kcal (900 kJ)
Calories from fat	120.33 Kcal
		% Daily Value*
Total Fat	13.37g	21%
Cholesterol	1.64mg	1%
Sodium	674.87mg	28%
Potassium	727.03mg	15%
Total Carbs	23.1g	8%
Sugars	3.38g	14%
Dietary Fiber	8.74g	35%
Protein	4.66g	9%
Vitamin C	20.7mg	34%
Vitamin A	0.2mg	6%
Iron	38.1mg	212%
Calcium	196.7mg	20%

Amount Per 100 g
Calories	112.01 Kcal (469 kJ)
Calories from fat	62.72 Kcal
		% Daily Value*
Total Fat	6.97g	21%
Cholesterol	0.86mg	1%
Sodium	351.78mg	28%
Potassium	378.97mg	15%
Total Carbs	12.04g	8%
Sugars	1.76g	14%
Dietary Fiber	4.56g	35%
Protein	2.43g	9%
Vitamin C	10.8mg	34%
Vitamin A	0.1mg	6%
Iron	19.9mg	212%
Calcium	102.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.