Ina Garten's Oven-Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from the Today Show starring chef Ina Garten. My husband and I enjoy this simple, but delicious, recipe at least once a week. I also use frozen baby green beans instead of French string beans. Ingredients:
2 small fennel bulbs, tops removed |
1 lb small potato |
1/3 cup olive oil |
2 teaspoons kosher salt |
1 teaspoon black pepper, freshly ground |
1 lb string bean, fresh french |
1 bunch fresh asparagus, ends removed, cut diagonally into 3-inch pieces |
1/4 cup fresh parmesan cheese |
Directions:
1. Preheat the oven to 425 degrees.
2. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise 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.
3. Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
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