Esta es una exhibición prevé de cómo se va ver la receta de 'Roast Potatoes With Fennel And Tomatoes' imprimido.

Receta Roast Potatoes With Fennel And Tomatoes
by Global Cookbook

Roast Potatoes With Fennel And Tomatoes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 2 lb Small potatoes, cut in half
  • 2 lb Plum tomatoes,cut in 1/4's
  • 1 lrg fennel bulb, trimmed-
  •     And cut into thin wedges
  • 4 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Minced fresh rosemary
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp. Balsamic vinegar
  • 2 x Cloves garlic, chopped
  • 1/4 c. Shredded fresh basil
  •     Salt and pepper to taste

Direcciones

  1. Arrange potatoes, tomatoes and fennel in single layer on a baking sheet (or possibly two) lined with parchment paper or possibly brushed with extra virgin olive oil. Drizzle with 2 tbsp. extra virgin olive oil, rosemary, salt and pepper. Roast in preheated 400F ocwn 40 to 50 min, or possibly till potatoes are browned and tender. Place vegetables in large bowl; drizzle with balsamic vinegar, garlic, remaining 2 tbsp.
  2. extra virgin olive oil and basil. Add in salt and pepper. Toss well. Serve hot or possibly at room temperature.
  3. Makes 8 servings.