Oven-Roasted Vegetables

By tpriddy_1

Ina Garten, Back to Basics

Ingredients

• 2 small fennel bulbs, tops removed
• 1 pound fingerling or small potatoes
• 1 pound french green beans, trimmed
• 1 bunch thin asparagus, ends removed, cut diagonally into 3- inch pieces
• 1/4 cup freshly grated parmesan
• 1/3 cup Good olive oil
• Kosher salt and freshly ground black pepper

Details

Servings 6
Preparation time 5mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

Cut the 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 1/2 teaspoon pepper. Toss with your hands.

Roast the vegetables for 25 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 -15 minutes, until the green vegetables are tender. Sprinkle on the parmesan cheese and roast for another minute or two until the cheese melts.
Sprinkle with salt and pepper.

Serve hot.