OVEN-ROASTED VEGETABLES from Ina Garten

By Foodiewife

From Back to Basics Cookbook, Pag 171

Ingredients

• 2 fennel bulbs, tops removed
• 1 pound fingerling or small potatoes
• 1/3 cup olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound French string beans, trimmed
• 1 bunch thin asparagus, cut into 3-inch diagonal pieces
• 1/4 cup freshly grated parmesan cheese

Preparation

Step 1

Preheat oven to 425 degrees.

Cut fennel bulbs into 6 wedges each. Place on sheet pan.

Cut potatoes in half lengthwise. Place on pan.

Drizzle with oil. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with hands.

Roast, tossing once during cooking, for 25 to 30 minutes or until potatoes are tender. Toss in beans and asparagus. Roast for 10 to 15 minutes.

Sprinkle with parmesan.

Roast for 1 to 2 minutes or until cheese melts. Sprinkle with salt and pepper. Serve hot.