Roasted Fen­nel & Pep­pers

Simple & Delicious - - ON THE MENU -

2 fen­nel bulbs, halved and sliced • 2 medium sweet red pep­pers, cut into 1-in. pieces • 1 medium onion, cut into 1-in. pieces • 3 gar­lic cloves, minced • 1 Tbsp. olive oil • 1/2 tsp. salt • 1/2 tsp. pep­per • 1/2 tsp. rubbed sage • Fresh sage leaves, thinly sliced, op­tional •

Place the fen­nel, pep­pers, onion and gar­lic in a 15x10x1-in. bak­ing pan coated with cook­ing spray. Driz­zle with oil; sprin­kle with salt, pep­per and rubbed sage. Toss to coat. Bake, un­cov­ered, at 425° un­til ten­der, 20-25 min­utes, stir­ring twice. Gar­nish with fresh sage if de­sired. Serves 6. —Taste of Home Test Kitchen

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