Fennel Roasted Vegetables
Serve as a side dish to roast chicken or roast lamb.
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
6 cups assorted cut-up vegetables, such as onions, potatoes, bell peppers and zucchini
2 cups cremini (baby bella) mushrooms, halved
2 tablespoons olive oil
1 teaspoon McCormick® Gourmet Collection 100% Organic Garlic Powder
1 teaspoon McCormick® Gourmet Collection 100% Organic Italian Seasoning
1/2 teaspoon McCormick® Gourmet Collection 100% Organic Fennel Seed
1/2 teaspoon McCormick® Gourmet Collection 100% Organic Oregano Leaves
1/4 teaspoon salt
1. Preheat oven to 450°F. Toss vegetables and mushrooms with oil in large bowl. Mix garlic powder, Italian seasoning, fennel, oregano and salt in small bowl. Sprinkle over vegetables; toss to coat.
2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
3. Roast 30 minutes or until vegetables are tender and golden brown.
Test Kitchen Tip: Portabella mushrooms, cut into 1-inch pieces, may be substituted for the cremini mushrooms.
per serving
Calories: 167
Fat: 7 g
Carbohydrates: 22 g
Cholesterol: 0 mg
Sodium: 162 mg
Fiber: 4 g
Protein: 4 g