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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