Oven-roasted Vegetables
Nicole Probst
ingredients
- 2 small fennel bulbs, top removed
- 1 lb fingerling or small potatoes
- 1/3 cup olive oil
- kosher salt, black pepper
- 1 lb green beans
- 1 bunch asparagus, ends removed, cut diagonally into 3 in pieces
- 1/4 cup freshly grated Parmesan
directions
- 1
Preheat oven to 350.
- 2
Cut fennel bulbs into 6 wedges each, cutting through the core to keep wedges intact. Place on a sheet pan. Cut potatoes in half lengthwise and place them on the pan with the fennel. Drizzle olive oil on the veggies, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- 3
Roast the veggies for 25-30 min, until potatoes are tender, tossing once while cooking. Toss beans with roasted veggies and roast for another 10-15 min, until the green veggies are tender. Sprinkle with Parmesan and roast for another minute or two until cheese melts. Sprinkle with salt and pepper and serve hot.
Source: Nikki
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