Roasted Fennel and Peppers

Ingredients:

Yield: 6 servings.

• 2 large fennel bulbs, halved and sliced into 1-inch pieces

• 2 medium sweet red peppers, cut into 1-inch pieces

• 1 medium onion, cut into 1-inch pieces

• 3 garlic cloves, minced

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon rubbed sage

• Fresh sage leaves, thinly sliced, optional

Directions:

1) Preheat oven to 425 degrees F.

2) Place fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.

3) Bake, uncovered, for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired.