Garlic-Roasted Potatoes And Fennel

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* 2 large fennel bulbs with stalks, (about 2 pounds)
* 2 pounds small red potatoes, halved
* Cooking spray
* 1 tablespoon olive oil
* 1 whole garlic head, unpeeled
* 2 large green bell peppers, cut into 1/2-inch strips
* 1 teaspoon fennel seeds, lightly crushed
* 1 teaspoon coriander seeds, crushed
* 1/2 teaspoon Spanish smoked paprika or sweet paprika
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 1/2 cups vegetable broth
* 1/8 teaspoon saffron threads
* 1 tablespoon sherry vinegar
== Directions ==
# Preheat oven to 375°.
# Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired.
# Remove and discard stalks.
# Cut fennel bulbs in half lengthwise.
# Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
# Remove white papery skin from garlic head.
# Separate and peel cloves.
# Finely chop 1 garlic clove; sprinkle over potatoes.
# Add peeled garlic cloves, pepper strips, and next 5 ingredients to potatoes; toss well to combine.
# Heat broth in a small saucepan over medium heat; stir in saffron.
# Let stand 10 minutes.
# Stir in vinegar; drizzle broth mixture over potato mixture.
# Bake at 375° for 30 minutes.
# Remove from oven, and arrange fennel wedges over potato mixture.
# Return to oven; bake an additional 50 minutes or until broth mixture almost evaporates and potatoes begin to brown, stirring once.
# Garnish with reserved fennel fronds, if desired.
Yield: 6 servings (serving size: 1 1/2 cups)
Category:Low-calorie Recipes
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