Friday, May 18, 2012

Roasted fennel and artichokes

We love all different types of roasted vegetables, and so I was very tempted by this mixture of Fennel and Artichoke Hearts that was featured in Martha Stewart Living magazine.  But of course I also had to mess with it.  I added Brussels sprouts, halved, and left off the parsley, just using fennel fronds for the garnish.  

1 comment:

CJ - Food Stories said...

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