Oven Roasted Vegetables

By Constance

Ingredients

• 2 bulbs Fennel, Tops Removed
• 1 lb fingerling or small potatoes
• 1/2 cup olive oil
• kosher salt and freshly ground pepper
• 1 lb French string beans, trimmed
• 1 bunch asparagus, cut into 3" diagonal pieces
• 1/4 cup Parmesan cheese freshly grated

Preparation

Step 1

1. preheat oven to 425

2. Cut fennel bulbs into six wedges each, place on sheet pan.

3. Cut potatoes in half length-wise and add.

4. Drizzle with oil, then sprinkle with 2 tsp salt and 1 tsp pepper, toss.

5. Roast for 25-30 minutes until potatoes are tender, tossing once while cooking

6. Toss in beans and asparagus and roast for 10-15 minutes.

7. Sprinkle with cheese and roast a minute or two until cheese melts.

8. Sprinkle with salt and pepper and serve.