Roasted New Potatoes with Carrots and Fennel
This potato dish is great with roasted meat, fish, or poultry. Serve it on the side or spread the seasoned, slightly oiled vegetables around pieces of meat.
Yields 4 servings; serving size ⅔ cup
Protein: 2.66 grams
Carbohydrates: 18.18 grams
Sugar: 4.89 grams
Fat: 7.50 grams
4 golf-ball sized new potatoes, red, or purple, scrubbed and halved
4 medium carrots, peeled, ends trimmed, and cut in 3″ lengths
1 fennel bulb, quartered
¼ cup chicken broth
2 tablespoons olive oil
½ teaspoon caraway seeds
1 teaspoon dried thyme
Salt and pepper to taste
Preheat the oven to 375°F. Prepare a baking sheet with nonstick cooking spray. Scrub and prepare the veggies, and place them on the baking sheet.
Whisk the chicken broth, olive oil, caraway seeds, thyme, salt, and pepper. Drizzle over the vegetables. Roast for 35–40 minutes or until the potatoes are fork-tender.
Potatoes are just one of many great roasting vegetables! Try cauliflower, sweet peppers, onions, and celery. You can serve any of them over chilled salad greens for lunch.