ready for the oven

There is something very satisfying and comforting about roasted vegetables.  I think it’s because roasting vegetables epitomizes simple cooking – a little oil, salt, pepper and a hot oven are all you need to turn vegetables into an amazing dish. Not only does roasting preserve the nutrients, but it really intensifies and concentrates the flavors.  These roasted vegetables are a perfect side dish with a beef, pork or chicken entree.

Serves 2 generously

Ingredients:

• 1 fennel bulb, top removed
• 1/2 pound fingerling or small potatoes
• 2-3 tablespoons olive oil
• salt and freshly ground black pepper
• 1/2 pound French string beans (haricot verts), trimmed
• 1 small bunch of asparagus, ends removed, cut in half diagonally
• 1/8 cup freshly grated Parmesan cheese

Preheat the oven to 425°F.

Cut the fennel bulb into 6 wedges, cutting through the core to keep the wedges intact.  Place on a sheet pan.  Cut the potatoes in half lengthwise and place them on the pan with the fennel.  Drizzle the olive oil on the vegetables, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.  Toss with your hands.

Roast the vegetables for 15-20 minutes, until the potatoes are tender, tossing once while cooking.  Add the string beans and asparagus to the roasted vegetables and cook for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

Season to taste with salt and pepper and serve hot.

adapted from a recipe found here

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