Oven-Roasted Vegetables

ingredients

2 fennel bulbs, tops removed
1 POUND fingerling or small potatoes
1/3 CUP good olive oil
kosher salt and finely ground black pepper
1 POUND French string bean, trimmed
1 BUNCH asparagus, cut into 3-in diagonal pieces
1/4 CUP freshly grated Parmesan cheese

directions

Preheat oven to 425°. Cut fennel bulbs into 6 wedges each; place on sheet pan. Cut potatoes in half length-wise and add. Drizzle with oil, then sprinkle with 2 tsp salt and 1 tsp pepper; toss. Roast for 25-30 minutes, until potatoes are tender, tossing once while cooking. Toss in beans and asparagus and roast for 10-15 minutes. Sprinkle with cheese and toast a minute or 2 more until cheese melts. Sprinkle with salt and pepper and serve.