Roasted Spring Veggies
 
Prep time
Cook time
Total time
 
Roasted fennel, carrots, fingerling potatoes, green beans and asparagus makes for a healthy and delicious side dish.
Author:
Serves: 6-8
Ingredients
  • 2 small fennel bulbs, stalks removed
  • 1½ lb. french carrots, tops intact
  • 1 lb. multi-colored fingerling potatoes
  • 1 lb. French green beans, ends removed
  • 1 bunch fresh asparagus, woodsy ends removed, cut in 2 inch pieces
  • ⅓ c. extra virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • parmesan cheese, garnish (optional)
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice the bulbs in half lengthwise, then cut each half into three wedges.
  3. Slice the potatoes in half down the length of the finger.
  4. Place the whole carrots, fennel and potatoes on a large baking sheet and drizzle with the oil, salt and pepper. Toss everything together.
  5. Roast in the oven for about 30 minutes (toss once during cooking) or until the potatoes and carrots are tender.
  6. Add the green beans and asparagus; toss well.
  7. Roast for another 15 minutes or until green beans and asparagus are tender.
  8. Garnish lightly with optional parmesan. Say Grace and enjoy!
Recipe by Say Grace at https://saygraceblog.com/roasted-spring-veggies/