THANKSGIVING OVEN-ROASTED VEGETABLES

By grinder

Ingredients

• 2 small fennel bulbs, tops removed
• 1 lb. fingerling or small potatoes
• 1 lb. Brussels sprouts, trim, cut in half
• Good olive oil
• Kosher salt
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 425°F.

Cut fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss with your hands.

Place Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper and toss with your hands.

Roast vegetables in the same oven 35-40 minutes, until the potatoes are tender, tossing once while cooking.

Combine vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.