Roasted Spring Veggies

Hey Guys! Have you finalized your menu for this coming weekend? I’ve been so busy working on the road that I’m just now getting to it. I like to keep things pretty simplistic for Resurrection Day so we’re having Oh My Lamb Loin Chops, Southern Style Mac and Cheese and these delicious Roasted Spring Veggies.  Oh, and  how can I forget dessert?!?!? Momma requested Banana Split Delight. Excellent choice Momma!!! 🙂

This Roasted Spring Veggie side dish combines fingerling potatoes with French string beans and carrots along with fennel to make a quick and easy addition to your Easter Menu.  A little bit of food trivia for you – Did you know that fennel and carrots are in the same family? Who would have thunk it? I guess this is why they complement each other so well!

The caramelization of the carrots in these Roasted Spring Veggies bring out so much flavor and sweetness. Growing up {or even now}, I couldn’t stand the very thought of raw carrots but now I’m totally, madly and completely in love with them when they’re roasted this way. Oh and the roasted fennel is nothing short of amazingly delicious. Have you had it before? It’s pretty pungent and licoricey {I’m guessing this word didn’t make the dictionary :)} when raw but the high heat totally mellows them out to pure a yummy goodness. I loathe raw fennel by the way {and Twizzlers licorice 🙂 } but roasted fennel is so incredibly enjoyable.  I think you’ll agree.

I’m glad to have given these Roasted Spring Veggies a second chance in the oven because I would be missing out and you will too if you don’t try them. Speaking of second chances,  I’m so overjoyed that we’ve been given a second chance for eternal life through Jesus’s death on the cross. Have you accepted Him? I don’t believe that there’s a better week than Holy Week to give your heart and life to Christ.  Jesus loves you enough to have given His life just for you. Will you receive Him? Say Grace and enjoy!!

Roasted Spring Veggies

Felesha Bell

Roasted fennel, carrots, fingerling potatoes, green beans and asparagus makes for a healthy and delicious side dish.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 6 -8

Ingredients

  

1x2x3x

• 2 small fennel bulbs stalks removed
• 1 1/2 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
• 1/3 c. extra virgin olive oil
• 2 tsp. kosher salt
• 1 tsp. pepper
• parmesan cheese garnish (optional)

Instructions

 

• Preheat oven to 425 degrees.
• Slice the bulbs in half lengthwise, then cut each half into three wedges.
• Slice the potatoes in half down the length of the finger.
• Place the whole carrots, fennel and potatoes on a large baking sheet and drizzle with the oil, salt and pepper. Toss everything together.
• Roast in the oven for about 30 minutes (toss once during cooking) or until the potatoes and carrots are tender.
• Add the green beans and asparagus; toss well.
• Roast for another 15 minutes or until green beans and asparagus are tender.
• Garnish lightly with optional parmesan. Say Grace and enjoy!

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Recipe adapted from Barefoot Contessa