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Ina Garten's Oven-Roasted Vegetables

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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 make the recipe as posted but have substituted a large onion when I forget to buy fennel bulbs. I also use frozen baby green beans instead of French string beans.”
READY IN:
1hr
SERVES:
6-8
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

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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