Cooking

Oven Roasted Vegetables

Ingredients:

2 small fennel bulbs, tops removed

1 pound small red potatoes

1/3 cup olive oil

1 pound string beans (haricots verts) trimmed

1 bunch asparagus, cut diagonally into 3" pieces

1/4 cup freshly grated parmesan (optional)

Directions: 

Preheat oven to 425 degrees.  Cut fennel into 6 wedges, keeping intact.  Cut potatoes in half lengthwise and place in shallow baking dish.  Drizzle olive oil, salt and pepper and toss.  Roast for 25 minutes until tender tossing once.  Toss string beans and asparagus and roast another 10 minutes.  (Optional) Sprinkle on parmesan cheese and roast another minute until cheese melts.