Fennel Roasted Potatoes, Honey Almond Carrots & Brussel Sprouts with French Style Peas

Note:  There are 3 dishes to be served together.  Requires a bit of multi-tasking to finish all 3 at the same time.

Ingredients:
Potatoes:
1/2 fennel (sliced)
5 large potatoes cut in 1/2.
1 clove garlic
salt/pepper
2 tsp Italian herbs
1 tsp dried chives
1 tsp parsley
2 tbs olive oil
1 tbs butter

Honey Almond Carrots & Brussel Sprouts
1 tbs butter
1 tbs honey
hand full of sliced almonds
2 tsp sesame seeds
500g brussel sprouts cut in 1/2
4 carrots peeled & sliced

French Style Peas
3 c frozen peas
1 c vegetable stock
salt/pepper to taste
handful of sliced lettuce

Gravy
1 vegetable stock cube
1 chicken stock cube (If you are vegetarian, Massel chick stock cubes have no animal products)
1 tbs flour
1.5 c water


Directions:
Potatoes:

1. Preheat oven to 220c
2. Put potatoes in baking dish
3. Cover with other ingredients and mix through the potatoes.
4. Bake for about 1-1.5 hours at 220c, turning potatoes every 20 minutes until crispy on the outside and soft on the inside.

Honey Almond Carrots & Brussel Sprouts

1. Boil or steam carrots and brussel sprouts until just tender.  Drain and sets aside
2. In frying pan, melt butter with honey, garlic,1 tsp of sesame seeds and almonds on medium heat.
3. Add cooked brussel sprouts and carrots to frying pan and mix through.  Sprinkle with 1 tsp sesame seeds before serving.

French Style Peas

1. Simmer peas in vegetable stock until ready.
2. Increase to a boil and toss in lettuce.
3. Quickly stir and pour into serving dish.

Gravy

1. Put ingredients in a jar with lid & shake until dissolved.
2. Remove roasted potatoes from baking dish, leaving liquid & crispy bits in bottom of pan.  
3. Stir in gravy mixture and heat on stove until it thickens.
4. Pour over potatoes before serving (or put in gravy boat to serve along side meal)