Thanksgiving Roasted Vegetables
Recipe from Food Network
Ingredients
- 2 small fennel bulbs, tops removed
- 1 pound fingerling or small potatoes
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 pound French string beans (haricots verts), trimmed
- 1/4 cup freshly grated Parmesan cheese
Method
- Heat the oven to 425°F.
- Cut each fennel bulb through the core into six wedges. Halve the potatoes lengthwise and place both vegetables on a sheet pan.
- Add the olive oil, 2 teaspoons salt, and 1 teaspoon pepper; toss well.
- Roast for 25–30 minutes, turning the vegetables once, until the potatoes are tender.
- Add the string beans and roast for another 10–15 minutes. Sprinkle with Parmesan and return to the oven for 1–2 minutes, until the cheese melts. Adjust seasoning and serve hot.