The best veggies ever.
Oven roasted veggies are incredible. This whole pan was eaten by 2, in about 30 minutes. We make oven-roasted veggies at least once a week, and I typically just throw in whatever veggies are in my fridge that needs to be used up. I was originally inspired by the vegetable combination below, which is definitely my favorite.
Throw in fennel bulbs (remove the tops and slice the bulb vertically like you would an onion– I like to take the “hairy” part off the top and sprinkle it over a cream sauce pasta) ; ~ a pound of cut, small potatoes (cut into 2-4), olive oil (use plenty 🙂 ), Sea salt & pepper (Sprinkle over), a pound of string beans & thin asparagus (remove the ends), & 1/4c freshly grated parmesan cheese.
Place all veggies (EXCEPT string beans & asparagus) on a baking sheet, drizzle olive oil over & add s&p.
Place in preheated oven at 425 degrees and cook for 25-30 minutes.
Remove pan, add the string beans & asparagus, and bake for another 10-15 minutes.
Remove pan, sprinkle parmesan cheese over the veggies, bake for 1-2 minutes and Enjoy 🙂
Like this recipe? Check out other great recipes with the same cooking style by Ina Garten in her series of Barefoot Contessa Cookbooks. I am currently cooking from Back to Basics and LOVE it! Sold on Amazon & at Crate & Barrel.