"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oven Roasted Vegetables Recipe

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This recipe for Oven Roasted Vegetables, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ina Garten
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 fennel bulbs, tops removed;
1 lb. fingerling or small red potatoes;
1/3 c olive oil;
kosher salt and ground black pepper;
1 lb French string beans, trimmed;
1 bunch asparagus, cut into 3" diagonal pieces;
1/4 c freshly grated Parmesan cheese

Directions:
Directions:
Preheat oven to 425 Cut fennel bulbs into six wedges each; place on sheet pan. Cut potatoes in half length-wise and add. Drizzle wit oil, then sprinkle with 2 tsp salt and 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 min. Sprinkle with cheese and roast a minute or two until cheese melts. Sprinkle with salt and pepper and serve.

 

 

 

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