Oven Roasted Vegetables With Fennel In Broomfield

If you are looking to eat healthier in Broomfield, this recipe for oven roasted fennel vegetables from the Barefoot Contessa is an excellent option!

Ingredients In Broomfield

• 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 you desire)
• 1/4 cup freshly grated parm cheese (optional)

Directions

Preheat oven 425.

Cut fennel bulbs into 6 edges 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 a the pan with the fennel. Drizzle oil on the veggies, then sprinkle with salt/pepper. Toss with your hands.
 

Roast veggies for 25-30 minutes, until the yams are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted veggies and roast for another 10-15 minutes, until the green veggies are tender. Sprinkle the parm, roast for 1-2 more minutes. Serve hot and garnish with salt/pepper.