Oven Roasted Vegetables with Fennel

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

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.
Oven Roasted Vegetables with Fennel

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