Description
The vegetables may change by season, but the technique does not! Roasting vegetables brings out flavor and sweetness to any vegetable.
Ingredients
Units
Scale
2 large fennel bulbs, cored and cut into large slices
2 bunches thin asparagus, tough ends removed
1 pound new potatoes, cut in half
2 cloves garlic, pressed or minced
1/4 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon pepper
2 teaspoons minced fresh thyme
1/4 cup grated Parmesan, optional
Instructions
- Preheat oven to 425 degrees F.
- On one or two baking sheets, arrange the fennel and potatoes in a single layer. Toss with olive oil, salt, pepper, and garlic. Place in the oven and roast for 20 minutes.
- Take the pans out of the oven and add the asparagus. Carefully toss with the other vegetables and place back in the oven. Continue roasting for another 20-30 minutes or until the vegetables are getting brown and soft. Remove from the oven and sprinkle with thyme and parmesan if you like. Serve immediately.
