Ina Garten's Oven-roasted Vegetables

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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

Recipe

• 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.