(from Barefoot Contessa) 2 small fennel bulbs, tops removed 1 pound fingerling or small potatoes (I use yams of course) 1/3 cup good olive oil kosher salt and freshly ground pepper 1 pound french string beans, trimmed 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces (I’ve added yellow squash, broccoli, any veggie […]
Read MoreOven Roasted Vegetables with Fennel
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