Roast Potatoes with Fennel and Tomatoes
| Yield: | 8 Servings |
| Categories: | Side dishes, Vegetables |
| 2 | lb | Small potatoes, cut in half |
| 2 | lb | Plum tomatoes,cut in 1/4's |
| 1 | Large fennel bulb, trimmed- | |
| And cut into thin wedges | ||
| 4 | tb | Olive oil |
| 1 | tb | Chopped fresh rosemary |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Balsamic vinegar |
| 2 | Cloves garlic, minced | |
| 1/4 | c | Shredded fresh basil |
| Salt and pepper to taste |
Advertisement