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OVEN-ROASTED VEGETABLES Recipe

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This recipe for OVEN-ROASTED VEGETABLES is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small fennel bulbs, tops removed
1 lb fingerling or small potatoes
1/3 C good olive oil
Kosher salt and freshly ground black pepper
1 lb French string beans (haricots verts), trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3" pieces
1/4 C freshly grated Parmesan cheese
Directions:
Directions:
Preheat the oven to 425 º.
Cut the fennel bulb into 6 wedges 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 the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
Roast the vegetables for 25-30 min, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes, until green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
All the vegetables are roasted together on one sheet pan and it's every thing you need to serve with a nice roast chicken or veal chop. A hit of Parmesan cheese at the end gives all the vegetables great flavor.

 

 

 

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