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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 2 medium fennel bulbs. | 2. 2 medium red potatoes, cubed. | 3. 1 medium red bell pepper cut in strips. | 4. 1 small red onion cut into 8 wedges. | 5. 1 tablespoon olive oil. | 6. 1/2 teaspoon dried basil. | 7. 1/2 teaspoon dried marjoram. | 8. Preheat oven to 425 degrees. Trim tough outer leaves from fennel, remove and discard stalks. | 9. Cut fennel bulb into quarters lengthwise; discard core. | 10. Then cut bulb into 1-inch pieces (you should have 4 cups). | 11. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. | 12. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	2			-	-	-	-
red potato	2		cubed	-	-	-	-
red bell pepper	1			-	-	-	-
red onion	1		cut	28.0	6.537999999999999	0.77	0.07
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
marjoram	1/2	teaspoon	dried	0.813	0.1817	0.038	0.0211

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.