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Roasted Fennel & Baby Red Potatoes
Contributed by: Melinda
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- Preheat oven to 400º
- Trim stems and root end from fennel bulbs
- Slice fennel top to bottom into about 1/4 inch slices
- Cut potatoes in half and then each half into thirds lengthwise
- Cut sweet potatoes into pieces approximately the same size as the
potatoes
- Place all into a bowl and drizzle with about 2 tbl olive oil
- Mix to coat well and spread onto a foil lined baking sheet
- Sprinkle with pepper flakes, salt and black pepper
- Roast in perheated oven for about 20 minutes, until tender and lightly
browned
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