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Oven-Roasted Vegetables Recipe

   
 

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     Oven-Roasted Vegetables

Category   Salads - Soups - Sidedishes
Sub Category   None

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, trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3 inch pieces
1/4 cup freshly grated Parmesan cheese
 

Instructions
Preheat oven to 425
Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a cookie sheet that is lined with parchment paper. Cut potatoes in half lengthwise and place on the pan with fennel. Drizzle olive oil on veggies, then sprinkle with salt and pepper. Toss with your hands.
Roast the veggies for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted veggies and roast for another 10 to 15 minutes, until the green veggies are tender. Sprinkle on the Parm cheese and roast for another minute or two until the cheese melts.
You can roast the green veggies on a separate cookie sheet during the last 10 to 15 minute of the cooking time, then mix them together after they are done.
Serving Suggestions
I have swapped 1 pound mushrooms such as crimini for the beans. There are obviously endless variations with this technique. Want me to name them?


Originally Submitted
5/10/2013





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